Hacienda La Florida, CM Natural Sidra

An elegant and deeply expressive Sidra from Hacienda La Florida in Loja, Ecuador, crafted by Fabricio and Ramiro Coronel Pilco. This Carbonic Maceration Natural lot embodies the hallmark precision of Ecuadorian microlots — velvety, aromatic, and full of intrigue. With layers of mulberry, Sauternes-like sweetness, and a touch of sage, it’s a coffee that feels both refined and gently mysterious.

Origin: Hacienda La Florida, Loja, Ecuador
Producer: Fabricio & Ramiro Coronel Pilco
Variety: Sidra
Process: Carbonic Maceration Natural
Elevation: 1,550 MASL
Roast Level: Light
Weight: 114g (4oz)

Tastes Like
🫐 Mulberry – rich, dark fruit with a velvety sweetness
🍯 Sauternes – honeyed and golden, like a late-harvest dessert wine
🌿 Sage – a soft herbal whisper that adds depth and grace

In the Cup
Velvet Sage opens with a lush, wine-like fruitiness, reminiscent of mulberries and ripe figs. As it cools, notes of Sauternes emerge — elegant, golden, and laced with honey — before giving way to a savory-herbal finish that evokes fresh sage and tea leaves. The texture is silky and immersive, with a lingering sweetness that balances beautifully against its aromatic depth.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.