Ecuador Servio Gonzalez - Sidra

Cost per 250mL serving - $3.37

We are both honored and excited to officially commence our relationship with Sitio Gonzalez of Finca Clara Luz, which is doubtless one of our absolute favorite farms in Ecuador. Don’t be surprised if you see a generous number of their astounding lots on our menu in the months and years to come. When sipping on this one, you can expect lots of juicy, round tropical fruits, reminding us mostly of papaya. We also find delicate, fresh orange blossom and bright, green kiwi sweetness and acidity—a truly legendary coffee.

Finca Clara Luz is situated at 1.720 masl, near the town of Las Ardas in the Loja region of Ecuador. The Gonzalez family has been tenants of Finca Clara Luz since 1955, when they purchased it from the Cueva family, who founded the farm in 1920. From then until 2014, the farm only cultivated typica for commercial and domestic consumption. This was until they decided to make a go of replacing their typica plots with sidra, yellow bourbon, batian, and geisha.

The genetic heritage of the sidra variety remains relatively uncertain, with two dominant narratives about its origin. The first theory is that it originated from a Nestle research facility in the Pichincha region of Ecuador, where it was created by crossbreeding typica with bourbon; the second being that it is a naturally-occurring mutation of an Ethiopian landrace variety. Due to demonstrable genetic similarities with native Ethiopian varieties when tested in a lab, as well as similarity in cup profile in terms of sweetness, florality, and stone fruit qualities, the later theory is the one we endorse, making it most likely not actually bourbon at all, and instead yet another example of an Ethiopian landrace variety that made its way to Colombia, just like chiroso, geisha, mejorada, papayo, pink bourbon, aji and wush wush. At present, sidra is primarily grown in Colombia and Ecuador, and has only been commercially farmed since 2012, when La Palma y El Tucan planted 1.800 sidra trees on their farm in Cundinamarca, Colombia.

All coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.