Colombia | Esnaider Ortega Gómez
Washed Sidra

Tastes Like: Ginger Tea 🍵 · Pineapple 🍍 · Apple Cider 🍎✨ 

Country: Colombia
Region: La Muralla, San Agustín
Varietal: Sidra
Process: Washed
Altitude: 1750 MASL
Harvest: January 2025

ABOUT THIS COFFEE

This micro-lot comes from La Esperanza, a small family-run farm managed by Esnaider Ortega Gómez and his family. Nestled at 1750 MASL in San Agustín, the Sidra for this lot is grown in a tiny 0.25-hectare garden, making this one of the most limited offerings of the season.

Esnaider’s connection to quality runs deep. Before focusing fully on his farm, he worked as a sample roaster, gaining international recognition for his precise palate and technical skill. Today, he emphasizes that this coffee represents the work of the entire Ortega-Gómez family—his father Don Olgar, his mother Lucero, his siblings Duvan and Lina—and the long lineage of coffee producers behind them.

More than a skilled producer, Esnaider is a deeply community-minded person whose generosity and leadership have made a meaningful impact in his region. Sharing this coffee is not only an honor—it feels like sharing a piece of a family legacy.

PROCESSING

Cherries are harvested at peak ripeness, then floated and hand-sorted to remove all defects. After draining on raised beds for ~14 hours, the coffee is de-pulped and dry-fermented for 36 hours in oak tanks, a vessel that subtly enhances aromatic complexity.

The seeds are then rinsed four times and rested for 10 hours before a 20-day slow dry on shaded raised beds, preserving the delicate florals and crisp, zesty character that define this Sidra.

THE CUP

An exceptional Sidra—floral, zesty, and beautifully layered.
Expect:
• Ginger tea aromatics and warmth
• Pineapple acidity—bright and energetic
• Apple cider sweetness and spice
• Juniper and botanical tones lingering softly
• A honeyed, silky finish

A stunning, complex, expressive coffee—true to the Sidra variety and to Esnaider’s uncompromising commitment to craft.

What is the roast recency?

Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.