Richard was introduced to me by our common friend, and Colombian coffee producing legend Mauricio Shattah. I met Richard and his son, Richard Jr. back in Ecuador this past year and I was impressed by their humble demeanour. They, like many avantgarde Ecuador producers, are taking great care of their processing and using science and targeted cupping to hone in on the right processes for each variety they grow.
Our coffee is custom roasted for you - freshness is guaranteed. We ship all orders within 1-2 business days, or via our SAME DAY service for local customers.
This lot is 100% Bourbon Sidra. Sidra, as it’s more commonly known, is a variety that is believed to be an Ethiopian Heirloom that was planted in Ecuador in the 90s. The variety is now starting to show up in other origins, but it’s in Ecuador where it’s readily found and where it shines.
Richard grows this Sidra in his farm Finca La Reserva, which is located in Zamora province in the south of Ecuador. The farm sits around 1500m of elevation, a perfect altitude for coffee at this latitude. The coffee underwent a 48-hour anaerobic cherry fermentation in barrels and was then sundried on raised beds for 25 days.
I loved this coffee right away when I tasted it on the cupping table – lots of grape notes, various liquor notes, cacao, and rich molasses. I thought it would make a super tasty espresso.
We flew this coffee from Ecuador to get it here quickly and share it with you all!