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Here’s another stunner from Ecuador for you. This Sidra from our old favourite Chorora, has an experimental processing protocol dubbed “Passion Flowers”. A controlled carbonic maceration with lactic bacteria has resulted in a coffee with exquisite juiciness and depth. We get loads of juicy citrus like yuzu with rich berries, delicate floral aromas and a deep sweetness like caramel. This is an intensely satisfying cup and one we could drink all day, every day.

01 - Natural Ja'adi, Haraz, Yemen
02 - Cold-Fermented Gesha, Rodrigo Sanchez, Colombia
03 - Rocosa Montaña Gesha, Familia Hartmann, Panama
04 - Typica Mejorado 48hr Natural, Alfonso Villagomez, Ecuador
05 - Gesha Special Preparation, Diego Samuel Bermudez, Colombia
06 - Cup of Excellence 4th Place, Fidel Huancas Huancas, Peru
07 - Aramosa Anaerobic Fermentation, Daterra Masterpiece D07, Brazil
08 - Java, Yeast Fermentation, Fabian Acevedo Rojas, Colombia
09 - "Red Plum" Castillo, Diego Samuel Bermudez, Colombia
10 - Wush Wush Honey, Sebastian Ramirez, Colombia
11 - Milenio Carbonic Maceration, Enrique Navarro Carvajal, Costa Rica
12 - Ja'adi Peaberry Anaerobic Natural, Haraz Community, Yemen
13 - El Ubérrimo Gesha, Francy Liceth Castillo, Colombia
14 - El Guatalon Cup of Excellence Lot, Guillermo Antonio Juarez Solares, Guatemala
15 - Caturra 250hr Fermentation, Maria Eugenia Escobar, Guatemala
16 - Soledad Washed Gesha, Jose Ignacio Jijón, Ecuador
17 - Thermal Shock Castillo, E.A. Decaf, Yenny Esperanza Bermudez, Colombia
18 - Yellow Bourbon X3 Natural, Sebastian Ramirez, Colombia
19 - Yaí "The Jaguar", Daterra Coffee, Brazil
20 - Grape Maceration Castillo, Felipe Arcila, Colombia
21 - Natural Bourbon Sidra, Alfonso Villagomez, Ecuador
22 - El Equimite Natural Gesha, Gibran Cervantes, Mexico
23 - Bourbon Aji Thermal Shock, Nestor Lasso, Colombia
24 - Anoxic Supernatural, Gagari Gutiti, Ethiopia
25 - Wadi Alsail, Natural, Yemen
26 - SL28 Red Honey, Luis Jiménez Padilla, Costa Rica
27 - Typica Mejorado Lixiviado, Olinka Velez, Ecuador
28 - 200hr Anoxic Gesha, Luis Anibal Calderon, Colombia
29 - Peaberry Anoxic Natural, Ghaleb Alhamasi, Yemen
30 - Tarsila Gesha, Daterra Masterpiece, Brazil
31 - Black Honey Gesha, Felix Marín, Peru
32 - Supernatural, Koke Shalaye, Ethiopia
33 - Washed Typica, Oscar Hernández, Colombia
34 - Natural Gesha, Las Etíopes, Peru
35 - Sidra, Washed CM, Sebastián Ramírez, Colombia
36 - Centroamericano H1, Black Honey, Finca V&G, Costa Rica
37 - Champagne Yeast Gesha, La Senda, Guatemala
38 - Caturra Koji Fermentation, La Senda, Guatemala
39 - White Honey Gesha, Sebastián Ramírez, Colombia
40 - Sidra Honey, Diana Velez, Ecuador
41 - Sydra Wave Natural, Pepe Jijón, Ecuador
42 - Gesha Auction Lot, Finca Artemira, Peru
43 - Typica Mejorado tyOxidator Washed, Pepe Jijón, Ecuador
44 - Audácia Laurina, Daterra Masterpiece, Brazil
45 - Confluência Yellow Gesha, Daterra Masterpiece, Brazil
46 - Typica Extended Fermentation Decaf, Los Nogales, Colombia
47 - Cosmic Gesha, La Bohemia, Colombia
48 - Heirloom Natural, San Agustin, Ecuador
49 - Sidra Natural, Wilder Lazo, Colombia
50 - La Llama Gesha Natural, Los Rodriguez, Bolivia
51 - Heirloom Washed, Las Etíopes, Peru
52 - SyOxidator, Pepe Jijón, Ecuador
53 - La Parsela Gesha, Álvaro Andrés Roldán Flor, Colombia
54 - Sidra Honey, Finca Maputo, Ecuador
55 - ExpoCajamarca Winner - Gesha Washed, Nevado Palacios, Peru
56 - Chorora Passion Flowers, Olinka Vélez, Ecuador

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