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La Josefina Honey Sidra
OriginEcuador
ProcessHoney
Summary
This coffee comes from La Josefina farm in the Napo region of the Ecuadorian Amazon, led by producer Leopoldo Andrade. Grown at 1,400–1,600 meters above sea level, the Sidra variety is processed using a traditional honey method with a short fermentation before drying. The cup offers tropical fruit and ripe stone fruit flavours, layered with citrus brightness and floral notes, followed by a soft honeyed sweetness with a round, silky texture and clean finish.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerLeopoldo Andrade
Altitude1400 - 1600 m.a.s.l
VarietyBourbon Sidra
NotesFloral, Honey, Stone Fruit, Tropical Fruit, Citrus
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