This Sidra variety coffee from Ecuador is grown at 1,500 meters elevation and processed using the Wave Natural method by producer Pepe Jijon. The coffee features flavor notes of valencia orange, pineapple, and berries. It is produced by Ribang Gayo Musara cooperative in the highlands of Bener Meriah, Aceh, a region known for its cool climate, high elevation, and rich volcanic soil that create ideal growing conditions.
The Espresso Lab, located in Dubai, was founded by a passionate Emirati entrepreneur with a vision to bring a scientific and artisanal approach to the local coffee scene. They are dedicated to sourcing the highest quality beans and using precise, data-driven roasting techniques to unlock their full flavor potential, creating a world-class coffee experience.
