Azuay Sidra Dial

Juan Carlos Velez’s farm, with a 250-year history originally belonging to General Ignacio Torres, spans 25 cultivated acres growing flowers, fruits, and coffee. Juan Carlos also owns the largest rose farm in southern Ecuador, exporting over 10 million roses annually. Benefiting from optimal weather and a drip irrigation system, the farm focuses on high-quality coffee, initiated by Juan Carlos' parents 20 years ago.

Specializing in Typica and Sidra coffee varieties since 2000, the farm emphasizes meticulous post-harvest processes. Employing two permanent and four seasonal workers, the farm plans to expand coffee cultivation based on market demand. Juan Carlos aims for international recognition of Ecuadorian coffee, creating significant local employment. Collaboration with Juan Peña and CaféExporto ensures quality control and market access.

Sidra is a rare, modern variety, with the biggest characteristic of Sidra being the stonefruit forward and light citrus flavors with a silky mouthfeel..

We taste notes of Strawberry and Peach Blossom

Our brewing recommendation:

Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.39
Extraction: 19.50%

Sidras have a structured body that is crucial to the profile, maintaining the structure to support the stonefruit and floral profiles is important. Keep the brew under three minutes, but seek a fuller body.

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