La Reserva Anaerobic Natural Sidra | Ecuador
£18.00
- Silky, Vanilla, Forest Fruits
Additional information
Coffee Details
- Country of Origin
- Ecuador
- Varietal
- Sidra
- Process
- Natural
- Roast Level
- Light
- Farm
- La Reserva
- Altitude
- 1900 masl
Rest guidance
What to expect
In the cup you can find
Silky, Vanilla, Forest Fruits
Overall profile
Clean and bright. Forest fruits lead, with vanilla sweetness and a beautiful, silky mouthfeel.
Sensory profile
- Acidity
- 2/5
- Body
- 3/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 3/5
About A Matter of Concrete
Rotterdam-based A Matter of Concrete combines sensory judgement with hard data to make deliberate decisions about sourcing and roasting. Working from the Van Nelle Factory, the team pairs exceptional coffee with a practical focus on innovation, traceability and lower-impact production.
Roaster notes
Ecuador — Angel Sanchez Sidra (Natural)
Tastes Like — 🍇 Forest Fruits • 🍦 Vanilla • ✨ Silky
DETAILS
- Producer: Angel Sanchez
- Region: Southern Ecuador (Licaceo lot, as listed)
- Varietal: Sidra
- Process: Natural
- Altitude: ~1,900 masl
- Series: Qima Competition & 90+ Series
INTRO
The exotic allure of Ecuadorian Sidra, natural processed: a gorgeous cup the roaster wants to drink every morning. Clean forest fruits and vanilla with a beautiful silky mouthfeel and complexity. In the cup: forest fruits, vanilla, and a silky mouthfeel.
THE PRODUCER
This lot is part of Qima's Competition and 90+ Series, grown at around 1,900 masl in southern Ecuador and made up of Sidra, one of Ecuador's prized varieties. Supported by qualified on-ground teams, Qima's post-harvest natural processing ensures a cup of clean flavours.
THE PROCESS
Freshly harvested cherries are soaked in water to identify high-quality, dense cherries, and the floaters are removed. The cherries are then dried on raised beds, a route that dries the outer skin quickly to avoid fungal growth. In Ecuador, drying typically takes 4–6 weeks, depending on the weather. Once dried, the coffee is packed and stored for at least a month before being transported to Quito for milling and sorting.
The 4–6 week raised-bed drying is the defining step. It's what builds the clean forest fruit and vanilla sweetness behind this cup.
THE CUP
Clean and silky: forest fruits lead, with vanilla sweetness and a beautiful, silky mouthfeel.
Flavour Notes
🍇 Forest Fruits 🍦 Vanilla ✨ Silky
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