Roasteries / Roastersaurus / El Fénix Sidra
El Fénix Sidra
RoastersaurusLabel tasting notes
Lychee, rose, lemon balm, passionfruit, cane sugar
Estimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
Calarcá, Quindío
About this coffee
A Sidra that Diana Johnston sourced at El Fénix in Calarcá, Quindío, where Miguel Fajardo Mendoza grows it from seed brought from Ecuador, replacing a Geisha lot. It ferments in its mucilage under a plastic sheet with a layer of water above (Miguel's "water pillow" anoxic method), which steadies the temperature, before washing. Red and pink fruit, lychee, lemon balm and rose with cane-sugar sweetness, a textured body and a long passionfruit finish. A limited Roastersaurus "Slipwing" release in 200 g bags.
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