Ecuador — Leopoldo Andrade & Ligia Merizalde Finca La Josefina Sidra (Anaerobic Honey)

Tastes Like — 🍋 Lime Oleo Saccharum • 🌸 Jasmine • 🍯 Wildflower Honey • 🫐 Blueberry

DETAILS

• Producers: Leopoldo Andrade & Ligia Merizalde
• Farm: Finca La Josefina
• Region: Cayambe-Coca Natural Reserve, Ecuador
• Varietal: Sidra
• Process: Anaerobic Honey
• Elevation: 1,800 masl

INTRO A second beautiful honey lot from Leopoldo Andrade, following an outreach that began over the winter and continued at WOC San Diego — this time Sidra, processed the same way as the recently released Typica Mejorado. The result clearly articulates Sidra's impressive acidity structure, alongside a refined sweetness and florality that sits just in the background. In the cup: lime oleo saccharum, jasmine, wildflower honey, and blueberry.

THE PRODUCER Leopoldo Andrade and Ligia Merizalde farm Finca La Josefina within the Cayambe-Coca Natural Reserve in Ecuador, growing Typica Mejorado, Gesha, and Sidra alongside continued fermentation experimentation. The relationship began after an initial outreach in winter, followed by an in-person meeting at World of Coffee San Diego to discuss bringing Leopoldo's coffee onto the menu.

THE PROCESS In Leopoldo's own words: "This coffee undergoes an anaerobic fermentation process. First, it is fermented in cherry for 72 hours, then depulped and subjected to a second fermentation. Finally, it undergoes 12 hours of oxidation and is dried on African beds for 15 to 18 days."

The double anaerobic fermentation followed by 12 hours of oxidation is the defining step — it's what builds the refined sweetness and floral depth sitting just beneath Sidra's naturally bright acidity structure.

THE CUP Bright and refined — Sidra's impressive acidity structure comes through clearly, with lime oleo saccharum and jasmine up front, a wildflower honey sweetness, and a blueberry depth sitting just in the background without overwhelming the cup.

Flavour Notes 🍋 Lime Oleo Saccharum 🌸 Jasmine 🍯 Wildflower Honey 🫐 Blueberry