Roasteries / Cafetoria / La Josefina, Sidra
La Josefina, Sidra
CafetoriaLabel tasting notes
Sweetness and body of Red Bourbon · Bright acidity of Typica
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
El Chaco, Pichincha · La Josefina Farm
About this coffee
Grown by Ligia Merizalde and Leopoldo Andrade on their farm inside the Cayambe-Coca Natural Reserve, in Pichincha's northern highlands near two volcanoes. Despite the relatively modest elevation, afternoon cloud forest mist and cool nights slightly stress the cherries into producing more sugar, while the Sidra variety itself splits the difference between its parents — the sweetness and body of Red Bourbon with the bright acidity of Typica. Medium-light roast.
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