Description

This honey-processed Sidra coffee comes from Maputo, produced by Henry Gaibor and Verena Blasser in Pichincha, Ecuador. The honey process gives the coffee a natural sweetness and silky texture. It features bright and elegant flavors with prominent notes of hibiscus and ripe peach. This combination creates a vibrant and smooth cup with floral and fruity complexity. The coffee’s profile is especially well suited for espresso brewing. Its balanced brightness and texture make each shot rich and enjoyable.

Grown at altitude in Ecuador’s Pichincha region, this Sidra variety benefits from careful processing and expert handling. The honey method preserves natural sugars, enhancing the coffee’s sweetness and mouthfeel. It delivers a refined and layered espresso experience with bright acidity and smooth body. Floral hibiscus notes mingle with juicy peach flavors, creating a complex and delicate profile. This coffee is perfect for espresso lovers who appreciate elegance and brightness in their cup. Overall, it’s a silky, bright coffee that highlights the best of Ecuador’s specialty offerings.