La Josefina Honey Sidra

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.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Leopoldo Andrade

Altitude

1400 - 1600 m.a.s.l

Variety

Sidra

Notes

Floral, Honey, Stone Fruit, Tropical Fruit, Citrus

The roaster

Standout

Standout Coffee is a specialty coffee roaster based in Stockholm, Sweden, on a singular mission: find the world's most exceptional coffees and share them globa…