This process began as an experiment from Yambamine, Chorora's sister farm, when one of our friends from the UK and René, Olinka’s son, decided to try an experimental protocol which they named “passion flowers”. The results were impressive, so René decided to replicate the process at Chorora.

After harvest, cherries are pulped, leaving some sticky fruit mucilage attached. The coffee is then placed in tanks along with the skin and fruit removed during de-pulping. This skin, or "cascara," is normally discarded and used as fertilizer, but it's rich in microbes and contains sugars beneficial for fermentation. Cultivated lactic bacteria is added to the tank before sealing it and injecting CO2 to initiate a carbonic maceration, which continues for 72 hours. Finally, the seeds are washed clean of remaining fruit and laid on African beds for controlled drying.

Chorora is owned by Olinka Velez and is the sister farm of Yambamine. These farms are situated side by side on a steep hillside, surrounded by primary cloud forest and intersected by the historic "Inca Road" that once linked Cuzco with Quito. The land offers breath-taking views over the Macará Valley, with Peru visible on the horizon.

Olinka describes their journey in coffee cultivation as a transformative way of life. Both sisters began planting coffee around 2010 following significant life changes. Since then, they have transitioned from city life to the land, investing immense effort, time, and passion into coffee production. As Diana and Olinka describe it, this land is mystical and imbued with positive energy.

The farm is divided into two main parcels: Chorora, meaning "water well" in Kichwa, and Yambamine, meaning "land of gold." Together, these two plots encompass eight hectares of coffee plantations. The varieties grown here include Typica Mejorado, Hybrid, and Sidra, while new varietals such as Wush Wush and Pink Bourbon are currently being trialled. A research laboratory is under construction on the farm, dedicated to developing new processing methods, experimenting with microbiology, and cross-breeding different varieties.

Chorora and Yambamine are highly regarded and recognized for their transparency, vision, and personal commitment. These farms are pioneers in Ecuador, leading the way in innovative coffee processing techniques, including carbonic maceration, anaerobic fermentation, and the introduction of natural lactobacillus. Their unwavering dedication to producing the highest quality coffee ensures they constantly strive for improvement.

Bourbon Sidra is an Arabica variety believed to have originated as an "unreleased" variety, developed by a Nestlé coffee breeding facility in Pichincha. This research station created hybrids using Ethiopian and Bourbon varieties to improve pest and disease resistance while developing new flavour profiles. Initially thought to be a cross between Typica and Bourbon lines, genetic testing has revealed various parental combinations. It's likely that Bourbon Sidra refers to several different varieties that growers call by the same name—a common occurrence in the industry due to informal seed distribution.

The origins of the name “Sidra” are unclear. Some believe it stems from the variety's ability to grow well under citrus trees, while others think it's named after cider due to its fruity and winey profile. Regardless of its lineage, this variety is highly prized for its excellent quality potential and relatively high yields.

The washed process was designed to minimize the risk of off-flavours caused by uncontrolled fermentation during the natural process. Cherries are typically sorted using a flotation tank, where under-ripe or defective fruits float to the top and can be removed. The remaining cherries are then pulped and left in a tank to ferment until the sticky fruit mucilage is soft enough to be washed off the parchment—a paper-like layer surrounding the seed.

The design and cleanliness of the tanks are crucial, and the degree and speed of fermentation depend on various factors. These include the amount of fruit remaining, the presence of bacteria and yeasts, whether the tank is filled with water, and the environmental conditions.

Once the mucilage has sufficiently degraded, it's washed away with water. The remaining parchment coffee, as it's commonly called, is then dried until it reaches a safe moisture content. The bacteria-rich and sugary water used in the process must be treated carefully, as it can cause algae blooms if it enters streams and rivers.

In situations where large amounts of coffee are processed in bulk, such as in Ethiopia, some operations have found it economical to use a mechanical demucilager. This device removes all the fruit from the parchment with minimal water, bypassing the fermentation stage entirely. However, some believe this leads to a reduction in cup quality, as many flavour precursors are created through fermentation.