{"product_id":"helm-coffee-roasters-finca-la-josefina-anaerobic-honey-sidra-ecuador","title":"Helm Coffee Roasters - Finca La Josefina Anaerobic Honey Sidra | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Leopoldo Andrade \u0026amp; Ligia Merizalde Finca La Josefina Sidra (Anaerobic Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Lime Oleo Saccharum • 🌸 Jasmine • 🍯 Wildflower Honey • 🫐 Blueberry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Leopoldo Andrade \u0026amp; Ligia Merizalde\u003c\/li\u003e\n\u003cli\u003eFarm: Finca La Josefina\u003c\/li\u003e\n\u003cli\u003eRegion: Cayambe-Coca Natural Reserve, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Sidra\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Honey\u003c\/li\u003e\n\u003cli\u003eElevation: 1,800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e 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.\"\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍋 Lime Oleo Saccharum 🌸 Jasmine 🍯 Wildflower Honey 🫐 Blueberry\u003c\/p\u003e","brand":"Helm Coffee Roasters","offers":[{"title":"200g","offer_id":58402279981430,"sku":"HELM-JOSEFINA-SIDRA-HONEY-FIL-200","price":28.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Artboard44.png-cropped.jpg?v=1785959845","url":"https:\/\/sigmacoffee.co.uk\/products\/helm-coffee-roasters-finca-la-josefina-anaerobic-honey-sidra-ecuador","provider":"Sigma Coffee UK","version":"1.0","type":"link"}