We taste: notes of clementine and peach tea are complemented by a raw sugar sweetness and gentle gin-like botanical tones.
Producer: Galo Morales
Region: San José de Minas, Pichincha Province, Ecuador
Elevation: 1,500 meters above sea level
Process: Fully Washed
Coffee Story
This coffee comes to us from renowned Ecuadorian producer Galo Morales. Galo produces coffee alongside his wife, Alexandra, brothers, and extended family on Finca Cruz Loma, a farm that has been passed down through three generations of Galo’s family since the 1940’s.
Sidra is a bourbon/Ethiopia landrace hybrid. Most believe that the varietal was developed at the Nestlé research farm, near Finca Cruz Loma, in Northern Ecuador. Nestlé closely guarded their work on the research farm, but Sidra was somehow distributed after the research center’s closure.
Sidra is a unique varietal with a small range of cultivation, typically not found outside of northern Ecuador and Colombia. The varital is prized for its cup quality which typically displays as delicate, floral, botanical and fresh, ripe fruit.
Galo has kept his processing very straightforward on this lot, allowing the strong varietal and terroir characteristics to shine through unclouded by characteristics derived through heavy-handed processing.
Brew Guide
Hario V60 Dripper
This coffee is tasting best with a slightly wider brew ratio. We recommend starting with a 1:15 ratio and pushing it a bit more if more delicate florality is desired.
Recipe
Coffee: 25 grams
Grind size: 5.5 on the Fellow Ode (medium)
Water: 375 grams at 205˚F
Coffee to Water Ratio: 1:15
Brew Time: 3:00
Method
1. Rinse filter
2. Add ground coffee
3. Start timer and saturate grounds with 50g, or so, of water.
4. Let bloom 45 seconds to one minute.
5. Slowly pour another 285g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 335g of water poured by about 2:25.
6. Swirl brewer to ensure an even draw down of water through the bed of coffee.
7. After all water draws down, remove the brewer from your carafe.
8. Add 40 grams fresh, hot water to the carafe to dilute the brew to the proper strength.
9. Swirl the carafe once more to ensure the brew is homogenized.
10. Pour and enjoy!
Brew Guide
This intense aeropresso brew results in a very vibrant cup with strong stone fruit and floral notes and a full, silky body.
Recipe
Coffee: 16 grams
Grind size: 4 on the Fellow Ode (medium-fine)
Water: 200g at 200˚F
Coffee to Water Ratio: 1:12.5
Brew Time: 1:30
Method
1. Rinse filter
2. Invert aeropress and add ground coffee
3. Start timer and saturate grounds with 50g water. Stir coffee slurry to ensure all of the grounds are saturated.
4. Let bloom 30 seconds.
5. Add another 100g water to the brewer and stir.
6. At 1:00 stir coffee again and screw filter onto top of brewer.
7. Flip brewer onto a carafe or cup and press the plunger slowly and evenly so that you have finished the press at 1:30.
8. Add 50g clean, hot water to the carafe or cup.
9. Stir or swirl to ensure your brew is properly mixed. Pour and enjoy.