Ecuador Guillermo Lomas Cidra
Tastes Like: Apple, Toffee, Butter Croissant
Our fascination with coffee from Ecuador began in 2015 when Ryan was preparing for US Brewers Cup in Long Beach. While tasting through dozens of high scoring lots, Ryan settled on a Cidra variety coffee for both taste and story...rather, the cryptic nature of the story surrounding Cidra.
There are numerous versions of the the story of how Cidra arrived in the specialty coffee market. As I was told, it was developed by Nestle at a highly guarded experimental farm in Ecuador, but in the end was determined to be too low in yield to be valuable the multinational. After a while, it was smuggled out of Nestle's experimental farm and given to some local farmers. These farmers started growing it and realized the exceptional qualities of the coffee and in the last 5 years more and more farmers in Ecuador have produced lots of Cidra for export. Still, Ecuador is the primary country where Cidra is produced.
Beyond the story, Cidra can stand up to the most highly regarded varieties of coffee. Cidra coffee typically carries both floral nuance and deep sweetness. These characteristics are the result of the genetic origins of the variety. Cidra is a hybrid of heirloom Ethiopian Typica and Red Bourbon.
This is goodboybob's third year offering Cidra from Ecuador and we will continue to do so for years to come.
Producer: Wilter Guillermo Lomas Lopez