Reserve Collection Mariana Flores Sidra, Ecuador

It has been some time since we've sourced a coffee from Ecuador, a relatively small but exciting coffee-producing origin. This exceptional lot comes from Mariana Flores, who has owned and operated Finca San Luis since 2023. The family farm was originally established and run by her father more than 50 years ago, but over time it had fallen into disrepair.

After leaving her career as an educator in Loja, Mariana returned with a vision to restore the farm and focus on producing exceptional specialty coffee. Today, Finca San Luis sits within Ecuador's dry forest region, an area experiencing a resurgence in high-quality coffee production.

Unlike many coffee varieties with well-documented origins, Sidra remains something of a mystery. Once believed to be a cross between Typica and Bourbon, recent genetic testing has instead traced its lineage to Ethiopian heirloom varieties. It's thought that Sidra escaped from a coffee research facility in Ecuador in the early 1990s before spreading among producers, prized for its remarkable flavour profile. Combined with the unique microclimate of Finca San Luis, this variety delivers elegant florals, vibrant fruit character and a refined sweetness.

This lot is processed using a washed double-fermentation anaerobic method. The coffee first undergoes anaerobic fermentation in the cherry before a second fermentation in the mucilage after depulping. It is then washed and carefully dried, resulting in a beautifully clean cup with layered complexity and clarity.

Expect a beautifully expressive cup with candy-like sweetness, vibrant stone fruit and a lingering finish reminiscent of golden honey.

Intensity: 7

Roasting Notes: This high-density coffee benefits from greater heat application early in the roast, followed by extended development to enhance its vibrant fruit character. A steadily declining rate of rise encourages clarity in the cup while amplifying sweetness.

Roast level: 2

Brewing Notes: Brew at a 1:17 ratio with a slightly coarser grind to maximise flavour clarity. We recommend a lower brew temperature to preserve balance and avoid heavier fermented characteristics.