Article: Reserve Collection: Mariana Flores Sidra & Luis Aníbal Calderón, Winter 2026
Reserve Collection: Mariana Flores Sidra & Luis Aníbal Calderón, Winter 2026
Each season, we bring you a limited release of exceptional single origin coffees – rare and remarkable lots we get to roast just a few times a year.
This Winter's release brings together two coffees grown a continent apart, yet sharing a genetic origin most people never get to taste side by side.
The Mariana Flores Sidra from Finca San Luis in Ecuador, and the Luis Anibal Calderon, an Ethiopian heirloom grown in Huila, Colombia.
If you're a fan of rare varietals, unusual processing or the stories behind the people who grow this coffee, these Reserve Collection releases are a must-try.
Keep reading to discover more...
Mariana Flores Sidra, Ecuador
white peach • apricot • pecan praline
candy-like and round
Anaerobic washed | Sidra | 1,700 masl
Sidra's origins were uncertain for years, but recent genetic testing traced its lineage back to Ethiopian heirloom varieties. Grown at Finca San Luis in Ecuador's dry forest region, this lot benefits from a unique microclimate that draws out elegant florals and vibrant fruit character.
The coffee undergoes a washed double-fermentation anaerobic process – first fermented in the cherry, then a second fermentation in the mucilage after depulping, before being washed and carefully dried. The result is a clean cup with layered complexity and clarity.
We roast this coffee with greater heat early on, followed by extended development to enhance its vibrant fruit character.
Expect a beautifully expressive cup with candy-like sweetness, vibrant stone fruit and a lingering finish reminiscent of golden honey.
Brewing Tip
Use a 1:17 ratio with a slightly coarser grind to maximise flavour clarity. A lower brew temperature helps preserve balance and avoid heavier fermented characteristics.
Luis Anibal Calderon, Colombia
papaya • red liquorice • violet
intense and fruity
Natural | Ethiopian Heirloom "Yirgacheffe" | 1,550 masl
Ethiopian heirloom varieties grow throughout Ethiopia's diverse microclimates, shaped over centuries with minimal human intervention. Seeds from one of these varieties eventually found their way to Huila, Colombia, where Luis Anibal Calderon recognised its potential and spent years cultivating it, observing how it adapted to the conditions of his farm.
The lot is selectively hand-picked and meticulously sorted before a 45-hour aerobic fermentation. It's then dried slowly over 20-25 days in a greenhouse on the roof of Luis Anibal's home, with careful turning throughout to ensure consistency and prevent over-fermentation.
We roast this with a faster overall profile, preserving their vibrant floral character.
A remarkably complex coffee. Ripe papaya and tropical fruit lead the way, before delicate purple florals and soft vanilla emerge as the coffee cools.
Brewing Tip
Use a 1:17 ratio with a slightly coarser grind to highlight the coffee's delicate florals and maximise flavour clarity.
Our Reserve Collection is our way of sharing the coffees we're most excited about – small lots, sourced with care, roasted to show exactly what makes them worth seeking out.
As usual, this release is available in limited quantities in venue and online.
