This Sidra variety coffee is grown at the La Josefina farm in the Cascabel region of Napo, Ecuador, at an altitude of 1,400 to 1,600 meters. Produced by Leopoldo Andrade, the coffee is processed using a traditional honey method. It offers a vibrant and juicy profile with tasting notes of tropical fruit, ripe stone fruit, citrus, and floral elements, complemented by a soft, honeyed sweetness. The cup features a round, silky texture and a clean, lingering finish.
