David Flores, Washed Sidra | Peru
£23.00
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About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Part of the Squall series, featuring rare and experimental coffees
Peru — David Flores Finca La Neblina Sidra (Washed)
Tastes Like — 🧁 Twinkie Filling • 🌺 Purple Florals • 🍊 Citrus
DETAILS
- Producer: David Flores
- Farm: La Neblina
- Region: North Cajamarca, El Diamante, Peru
- Varietal: Sidra
- Process: Washed (36hr Anaerobic + 72hr Open-Air Fermentation)
- Altitude: 1850–1950 MASL
- Size: 200g
INTRO
This is our first time featuring a coffee from Peruvian producer David Flores, as this Sidra is a new variety on his farm, La Neblina. In the cup we get a lot of confectionary sweetness and delicate florals. In the cup we taste sweet icing that reminds us of twinkies, delicate purple florals like lilacs, and juicy citrus. This coffee has a light body and a sweet finish.
THE PRODUCER
David Flores started young in coffee, always seeking to learn as much as he could from his family farm, Finca El Morito. Now, David is the General Manager of El Morito and owns his own plot of land, Finca La Neblina, which is located in the northernmost zone of El Diamante. David has established new plantings of rare varietals at Finca La Neblina such as the Sidra we share with you today. The cooler climate, higher altitude, and consistent airflow create an ideal environment for slow cherry maturation and structured acidity in the cup. David's journey began with a desire to elevate the quality of coffee on his family's farm and has transformed into an incredible pursuit of new growing and processing techniques for speciality coffee in Peru.
THE PROCESS
David has created a multi-stage Washed process to maximise the complexity of the Sidra varietal:
- 🍒 Hand Picking — Ripe cherries carefully selected at peak maturity
- 💧 Floating — Defects removed through water flotation
- 🔒 Anaerobic Fermentation — 36 hours in sealed timbos for controlled flavour development
- 🔧 De-Pulping — Cherries mechanically de-pulped after fermentation
- 🌬️ Open-Air Fermentation — 72 hours in shaded conditions
- ☀️ Solar Drying — 30 days slow drying in multi-tier solar dryers with close temperature monitoring
This meticulous processing creates exceptional complexity with high sweetness and structured acidity.
THE CUP
Showcases the high sweetness, crisp acidity and velvety body that Sidra is known for. Sweet icing reminiscent of twinkies, delicate purple florals like lilacs, and juicy citrus with a light body and a sweet finish.
Flavour Notes
- 🧁 Twinkie Filling
- 🌺 Purple Florals
- 🍊 Citrus
What is the roast recency?
September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.
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