The lands of the La Josefina Estate farm are regularly covered by the volcanic ashes of the nearby Reventador Mountain, providing rich nutrients for the surrounding jungle and coffee plants.
This Sidra has undergone traditional washed processing, with a 15 hour open-air fermentation in ceramic tanks, followed by 11 days of drying in temperature and humidity controlled rooms.
Region : El Chaco canton, Napo
Varietal : Sidra
Process : Washed
Flavour Notes : Pineapple, Dark Chocolate, Bergamot
Roast Level : Single Origin Espresso Profile
