This limited-release Sidra coffee is grown at Yunguilla Farm in Ecuador's Andean valleys. The farm benefits from high altitude and mineral-rich soil, creating ideal conditions for cultivating exceptional coffee. This is a natural processed coffee offering a bright, juicy, and sweet cup profile with prominent acidity that lacks sharpness. The finish is smooth and elegant.
Rounton Coffee Roasters operates from a converted granary in East Rounton, North Yorkshire, roasting Monday through Friday on a Loring S35 Kestrel and S15 Falcon. The team started out at farmers' markets with hand scribbled roast profiles and built into a multi award winning roastery. Their approach is characteristically Yorkshire: straightforward and focused on making "dead good coffee." They recommend brewing at least ten days after roast to let the flavours open up, a benefit of the convection roasting process which helps coffee stay fresh longer. Packaging is carbon neutral and home recyclable. Their Sparkling Water Decaf uses a process that preserves more natural taste than conventional decaffeination.
