Grown by Pablo Ponce at Finca San Pablo in the high mountains of Pichincha, this rare Sidra varietal thrives at an impressive 2,450 MASL, where cool temperatures slow cherry maturation and intensify flavor clarity. Returning to Ecuador with a passion for specialty coffee, Pablo has dedicated his small farm to meticulous picking and a clean, precise washed process that highlights Sidra’s refined aromatics and bright acidity. This lot offers luminous citrus, elegant bergamot, and smooth caramel sweetness, wrapped in a delicate, fruit-forward structure. Its refined, tea-like profile pairs beautifully with our Almond Butter, enhancing the coffee’s floral brightness and silky, balanced sweetness.