la fortaleza: ecuador

a washed sidra from finca la fortaleza featuring stone fruit aromatics with a balance of complex tropical acidity and sugar cane sweetness.

coffee producer Carmen Gagnay owns the 4-hectare Finca La Fortaleza. 3 quarters of the farm are planted with coffee, primarily Bourbon and Sidra varieties. Carmen and her son have committed themselves to growing specialty coffee, but amongst the coffee trees you’ll also find yuca, beans, corn and sugar cane.

the coffee is picked ripe, de-pulped the same day and dry fermented for at least 15 hours. it’s washed until the mucilage is completely removed, then dried in a combination of raised beds and under canopies. drying takes roughly 10 days, depending on weather conditions.

FINER DETAILS:

origin: palmito pamba, ecuador
produced by: carmen gagney – finca la fortaleza
processing method: washed
varietal: sidra
elevation: 1300m above sea level
roasted for: filter

SUGGESTED RECIPE

ratio: 1:16.7  |  time: 2.30-3mins  |  temp: 92-94°C