For the first time we are starting a collaboration with an Ecuadorian producer! Diana Velez's coffee really blew our minds on the cupping table and chances are big that this will be another recurring guest on our list. The Sidra variety combined with a Red Honey Anaerobic actually did need the "special process" and "rare variety" sticker at once! Sidra is a variety of Arabica that was developed in Ecuadorian soils on a experimental coffee breeding farm. The bourbon and typica cross came out to grow well under citrus trees and that's where it got it's name from.
The coffee is processed as Red Honey Anaerobic.
First, cherries are selected by hand before going into fermentation tanks where CO2 is injected where the coffee ferments for 5 days.
Cherries are then depulped leaving mucilage still attached to the parchment and then fermented again for another 11 days without CO2. During this fermentation the parchment acquires a red colour, this is the byproduct of the fermenting bacteria. Because of this the Producer named the process "Red Anaerobic" but the coffee is actually a Honey Process Anaerobic.