This Ecuadorian Sidra from Blind Monkey is a filter coffee for anyone who loves bold, playful, and beautifully juicy coffees. In the cup, you’ll find red licorice, juicy pineapple, candied purple grapes, pomegranate, and fresh orange zest. The flavor is tropical, sweet, lively, and slightly spicy, with pronounced fruitiness and a structured finish. This isn’t a delicate, understated coffee—rather, it’s a cup that immediately captivates you with its energy, aroma, and unique profile.
The coffee comes from Ecuador, from the Finca Soledad farm in the Intag Valley region of Imbabura Province. Behind the farm is Pepe Jijón, a producer known for his meticulous approach to cultivation, processing, and working with exceptional varieties. Sidra is one of the varieties strongly associated with Ecuador, and when processed correctly, it can offer a very complex, sweet, and aromatic cup. In this lot, its elegant base blends with a more pronounced fermentation profile, giving the coffee a juicy, tropical, and truly lively character.
Processing was carried out using the Wave Fermented Honey method. The process begins with a four- to five-day fermentation in sealed tanks using wild yeasts in a cool room. After the pulp is removed, the coffee undergoes 21 days of controlled dehydration in a dark room, followed by careful drying and a further 21 days of stabilization. It is this carefully designed process that helps create a distinctive, sweet, and complex profile with tropical fruit notes, a spicy undertone, and a long, juicy aftertaste.