CONTINENT: South America
COUNTRY: Ecuador
REGION: Pichincha
VARIETAL: Sidra
FARM: Perla Chiquita
FARMER: Pablo Ponce
PROCESS: Washed
ALTITUDE: 2450 masl

Given the nuanced aromatics of this Sidra a classic pourover method works great to highlight the bright fruit and floral notes. Experiment with an Aeropress for a more intense cup that still retains the coffee's complexity.

This coffee underwent classic washed processing, the most widely used method in Ecuador. The ripe cherries were selectively handpicked and depulped to separate the seeds from the fruit. The seeds were then soaked in water for a controlled period to break down the sticky mucilage layer. Afterward, they were thoroughly rinsed and dried, usually on raised beds, until they reached the appropriate moisture content for stable storage and optimal roasting. 

Perla Chiquita is a 5-hectare farm nestled in Ecuador’s Pichincha region, part of the Andean highlands. This area is known for its rich volcanic soils, high elevations, and cool nighttime temperatures, all ideal conditions for coffee cultivation. The harvest season in the region typically runs from June through September, when ripe cherries are carefully picked at peak maturity.