Ecuador - Javier Castro

We’re excited to bring back this washed Sidra from La Joya, a small farm in the Chocó Andino region of northwestern Ecuador. Sourced through our partners at Makicuna, this coffee showcases the clean, expressive qualities of Sidra grown in a biodiverse yet challenging environment.

In the cup, it starts with vibrant rhubarb and juicy tangerine when hot, then slowly shifts towards blackcurrant and a sweeter, sticky toffee character as it cools. It’s bright, layered and keeps surprising you with every sip.

This lot was produced by Javier Castro at La Joya, a one hectare farm located at 1,330 metres above sea level in La Perla, Pichincha. The farm has been growing coffee for just six years and focuses exclusively on Sidra, a unique variety originally developed nearby.

Cherries for this lot were handpicked and floated to remove defects before undergoing a two stage fermentation. First, they were fermented for 24 hours in cherry, followed by 12 to 15 hours in mucilage, depending on the day’s temperature. After washing, the parchment was dried on raised beds inside a polytunnel for 14 to 16 days.

Growing coffee in the Chocó Andino isn’t easy. The region experiences high humidity and intense rainfall, and in recent years severe weather has led many farms to give up coffee entirely. The fact that La Joya continues to produce coffee of this quality is a testament to the care and effort behind it.

This is our first release from La Joya, and we’re delighted to be working with Javier and sharing his vibrant Sidra with you.