We have been working with Clever Acosta, the producer of this lot, since 2019, but our relationship deepened in 2021 when Chris Vigilante visited his 4 hectare farm while traveling to Peru to judge for the Atipanaku competition. Chris quickly noticed that Clever was dedicated to producing excellent coffee through both bold coffee processing experimentation and thorough testing via roasting and cupping. As a result, Acosta is a regular winner of the Cup of Excellence in Peru.
Sr. Acosta has continued to strive for excellence and pursuit of the best coffee, which has included adding different coffee tree varieties to his collection. We were fortunate to get our hands on a small amount of a relatively new varietal, which has disputed origins: Sidra. Emerging onto the global scene from the Pichincha province in Ecuador, some say that this is an un-released varietal that Nestle had been working on. Genetic testing of samples from Sidra plants have had varying results, with some suggesting a close similarity to Ethiopian Heirloom varieties. Suffice it to say that this coffee is a bit of a mystery still, but the flavor in the cup speaks for itself.
Clever processed this lot using the fully washed method, which allows for the depth of flavor and sweetness to really shine - a syrupy sweet caramel aroma with notes of marzipan leads to a corresponding deep sweetness in the cup, while a juicy, vibrant acidity (suggesting cranberry, plum or apple) adds some intrigue to this exceptionally well-balanced brew that will leave a lingering sweetness on your palate after your last sip.
How to Brew It:
This coffee should perform well using filter methods for more clarified flavors, or for more rounded and layered flavors, use immersion methods. Brew temperatures should be between 200 to 205, at a ratio of 1:15.
