David Flores - Washed Sidra
This is our first time featuring a coffee from Peruvian producer David Flores, as this Sidra is a new variety on his farm, La Neblina. In the cup we get a lot of confectionary sweetness and delicate florals.
200g
David Flores - Washed Sidra
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Sidra
- Country: Peru
- Region: North Cajamarca
- Process: Washed
- Altitude: 1850-1950 MASL
- Producer: David Flores
- Farm: La Neblina
- Roast Level: Light
In the cup
In the cup we taste sweet icing that remind us of twinkies, delicate purple florals like lilacs, and juicy citrus. This coffee has a light body and a sweet finish.
Funky
Experimental
About The Producer
David Flores started young in coffee, always seeking to learn as much as he could from his family farm, Finca El Morito. Now, David is the General Manager of El Morito and owns his own plot of land, Finca La Neblina, which is located in the northernmost zone of El Diamante. David has established new plantings of rare varietals at Finca La Neblina such as the Sidra we share with you today. The cooler climate, higher altitude, and consistent airflow create an ideal environment for slow cherry maturation and structured acidity in the cup. David’s journey began with a desire to elevate the quality of coffee on his family’s farm and has transformed into an incredible pursuit of new growing and processing techniques for specialty coffee in Peru.
Processing
David has created a multi-stage process to maximize the complexity of the Sidra varietal. Ripe cherries are hand-picked and floated to remove any defects. The cherries then undergo a 36-hour anaerobic fermentation in sealed timbos, which allows for very controlled flavour development prior to pulping. Once the cherries are de-pulped, the seeds enter 72 hours of open-air fermentation in shaded conditions. The coffee is then dried slowly over the course of 30 days in multi-tier solar dryers. David closely monitors the entire process, ensuring the temperature is consistent throughout.
Variety
Sidra is a cross mutation between Bourbon and Typica, said to have originated in Ecuador. The flavour profile generally falls into high sweetness, crisp acidity and velvety body. World Coffee Research says it's possible that Sidra does not have a clear genetic identity. Instead, Sidra could be a few different varieties that farmers refer to under the same name, something the organization says is a lack of a formal seed sector.
Transparency
We Paid
Roasted Costs