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SEY Coffee

Miguel Dota Washed Sidra | Ecuador

£24.50

  • Ripe Strawberries, Hops, Rosehip
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ecuador
Region
Saraguro
Varietal
Sidra
Process
Washed
Roast Level
Light
Producer
Miguel Dota
Altitude
1950 masl

What to expect

In the cup you can find

Ripe Strawberries, Hops, Rosehip

Overall profile

Distinctly floral and hoppy. A bright, strawberry lead sweetness follows.

Sensory profile

Acidity
3/5
Body
2/5
Sweetness
3/5
Funk
1/3
Adventurous
3/5

About SEY Coffee

Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.

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Roaster notes

Ecuador — Miguel Dota Saraguro Sidra (Washed)

Tastes Like — 🌹 Rose Hips • 🍺 Hops • 🍓 Ripe Strawberries

DETAILS

  • Producer: Miguel Dota
  • Farm/Region: Saraguro, Ecuador
  • Varietal: Sidra
  • Process: Washed
  • Elevation: 1,950 masl

INTRO From Miguel Dota in Saraguro — SEY's second release from this project, and a compelling case for what this emerging Ecuadorian region can produce. Grown in a small sub-hectare Sidra garden, this lot is bright and distinctive, with rose hips and hop-like character layered over ripe strawberry sweetness. In the cup: rose hips, hops, and ripe strawberries.

THE PRODUCER The Dota family farms in Saraguro, a region where coffee growing faces real headwinds — fewer farmers choosing to plant coffee, and rising costs year over year. Despite that, this area continues to produce some of SEY's favourite coffees, and the Dota family has become a key partner in a new project aimed at developing more distinctive micro lots from the region.

Sidra, the varietal grown here, is an Ethiopian landrace whose exact identity isn't precisely known — one of the many Ethiopian-origin varieties whose path to the Americas remains part of ongoing research and debate. Ethiopia's coffee biodiversity, with over 60 distinct DNA-confirmed varieties, continues to be the wellspring for varieties like this one.

THE PROCESS The Washed process for this lot involves:

🍒 Hand-picking — cherries harvested at peak ripeness 💧 Floating — floated to remove low-density defects 🌱 De-pulping — cherries de-pulped shortly after harvest ⏱️ Dry fermentation — fermented dry for 24 hours 🚿 Washing — washed clean after fermentation ☀️ Raised-bed drying — dried on raised beds for 15 days

The dry fermentation is the defining step — 24 hours without added water builds structure and complexity ahead of washing, giving the Sidra varietal room to express its rose hip and hop-like character rather than a purely clean, neutral cup.

THE CUP Bright and distinctive — rose hips and a subtle hop-like bitterness up front, giving way to ripe strawberry sweetness underneath. A compelling early showing for Saraguro as a region to watch.

Flavour Notes 🌹 Rose Hips 🍺 Hops 🍓 Ripe Strawberries

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Country of Origin

Ecuador, South America

In this coffee

Distinctly floral and hoppy. A bright, strawberry lead sweetness follows.

  • Ripe Strawberries
  • Hops
  • Rosehip

About this origin Ecuador is a smaller specialty origin with farms spread through dramatic Andean landscapes. High-grown lots can be beautifully aromatic, combining floral lift, citrus and stone fruit with elegant sweetness and a precise, transparent cup.

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Coffee Process

Washed

In this coffee

Distinctly floral and hoppy. A bright, strawberry lead sweetness follows.

  • Ripe Strawberries
  • Hops
  • Rosehip

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Distinctly floral and hoppy. A bright, strawberry lead sweetness follows.

  • Ripe Strawberries
  • Hops
  • Rosehip

About this variety

Sidra is often chosen for a highly aromatic, floral and sweet cup. Citrus, stone fruit and tropical fruit are common reference points in expressive lots.

Why this one is different
  • Ecuador
  • Saraguro
  • 1950 masl
  • Washed

The reviewed Ecuadorian Sidras are fragrant, clean and fruit-forward, with orange blossom or rosehip, strawberry, peach, kiwi and tropical fruit appearing across the range. Most are washed, which keeps the cup bright and precise. Producer-specific drying or fermentation can add extra sweetness and texture without replacing that floral lift.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

Sidra has become closely associated with Ecuadorian specialty coffee, but it is grown across distinct regions including Loja, Chimborazo, Intag and Saraguro. The reviewed lots share clarity and perfume, while their individual farms and processes create noticeably different fruit profiles.

Identification note Sidra and Sydra are both used in Ecuador. Recent genetic work confirms Sidra material exists but also found misidentified plants in the specialty seed supply, so producer traceability remains more reliable than the name alone.

Classification Reported cultivar

Technical lineage Recent genetic evidence places confirmed Sidra within the Core Ethiopia group. Older Bourbon and Typica family explanations should therefore be treated cautiously.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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