Ecuador Sidra IPA

This Sidra IPA was grown on a tiny farm called Finca Carolina owned and run by Fausto Romo. The region is Pichincha, in the North-Central part of Ecuador. The processing method this coffee underwent is incredibly unique. The cherries are first sorted and then depulped, leaving the majority of mucilage on the bean. They're then placed in tanks with IPA yeast and left to ferment to 48 hours anaerobically. They're then removed, washed and left to dry slowly for 18-21 days. Being a Sidra varietal (a cross between Typica and Bourbon), this coffee is very floral and displays notes of lavender and hops and lychee in the cup. Oh, we almost forgot! It also tastes like beer.

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