SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press ORIGIN HISTORY: Coffee has been grown in Ecuador since the 19th century, but the country has only recently gained wider recognition for its exceptional specialty coffees. High elevations, volcanic soils, and a growing community of quality-focused producers have helped establish Ecuador as one of South America’s most exciting emerging origins. These distinctive growing conditions are especially well suited to rare varieties such as Sidra, producing coffees with remarkable sweetness, clarity, and complexity. FARM PROCESS: This coffee was produced by Pablo Ponce, owner and manager of Finca San Pablo in Ecuador’s Pichincha region. Pablo developed an appreciation for fine coffee while living in Milan, Italy, before bringing that passion into his own work as a producer. Grown at an impressive 2,450 meters above sea level, this Sidra variety benefits from a slow maturation period that helps build sweetness and complexity within the coffee cherry. After harvest, the coffee is carefully washed processed to highlight the variety’s natural clarity, vibrant acidity, and refined flavor structure. The result is an exceptionally clean and expressive coffee that reflects both the high-elevation environment of Finca San Pablo and Pablo’s dedication to producing distinctive specialty coffee. CUP PROFILE: Bright and lively from the first sip, this coffee opens with fresh grapefruit and sparkling phosphoric acidity before developing notes of dried cranberry, rich molasses, and cocoa. A mild candy-like sweetness brings balance to the cup, creating a clean, juicy finish with impressive depth and complexity. Notes: Grapefruit, Cocoa Producer: Pablo Ponce Process: Washed Variety: Sidra Region: Pichincha Altitude: 2450 MASL Roast: Medium