Expanded view of SEY Coffee - Miguel Dota Washed Sidra | Ecuador
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Miguel Dota Washed Sidra | Ecuador
£24.50
- Ripe Strawberries, Hops, Rosehip
Additional information
Coffee Details
- Country of Origin
- Ecuador
- Region
- Saraguro
- Varietal
- Sidra
- Process
- Washed
- Roast Level
- Light
- Producer
- Miguel Dota
- Altitude
- 1950 masl
Rest guidance
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.
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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