Sidra – La Florida
We have tried some cups of this variety, but without a doubt, this is the one that has surprised us the most. One of the things we like the most is its brilliant and citrus acidity combined with a super juicy and clean body. All this accompanied by an intense fragrance of blackberries and dehydrated fruits with a flavour marked with strawberry and blackberry lollipops and a long and pleasant aftertaste.
The Sidra variety is a variety created in Ecuador in the province of Pichincha. It is a hybrid between Typica and Bourbon red, two of the most emblematic varieties of Arabica coffee, which is adapted to Ecuadorian soils. This variety has rapidly increased in popularity in the country due to its excellent cup attributes and the conquest of various competitions. This variety is sown under the shade at 1600 meters. Before the harvest, the Brix degrees were measured until the cherries have the desired sugar level. Once the desired Brix degrees were reached, the cherries were harvested and sorted by hand. The coffee then went through a pre-fermentation phase before being cherry-dried on African beds in the sun for approximately 30 days until the pH reached the desired level. After drying, the coffee was packed into GrainPro bags and housed for stabilization.
La Florida is an agroforestry farm run by the Coronel family. An extremely nice and welcoming family. His way of receiving people who come to visit his farm is by offering them a drink of ‘tips with snake loin’. This is a very strong homemade alcoholic drink, made with distilled sugar cane and the back of one of the most poisonous snakes in the area inside the bottle. After a drink one is ready to visit this place.
Florida is an example of integrated production where arabica coffee, sugar cane, fruits and vegetables are produced, and tilapia and pigs are raised. Cyclical agroforestry mechanisms have been implemented on the farm where soil health is prioritized and where each product benefits from each other. La Florida is one of the healthiest plantations that we can find in Ecuador.
The Coronel Brothers, Ramiro and Fabrizio, who have promoted the production of high-quality coffee are both agronomists with an environmental vision. Through their knowledge, they have achieved excellent results. They started planting coffee in 2014 and it only took them 5 years to reach an important goal, since in 2019 their natural Catucaí with carbonic maceration won three awards in barista competitions in Italy: Barista Championship, Coffee in Good Spirits and Brewers Cup. In addition, in this 2020 they also won the golden cup of Ecuador also with their Yellow Catucaí.
The history of this farm starting in colonial times when this piece of land was part of a large farm run by Spaniards. At that time, the Sozoranga area was used to produce a lot of food since it is privileged with a hot climate, abundant water and fertile land. At a certain point, this was a crucial region that fed the independence army.
Going back in nowadays, Sozoranga during the 20th century was a great producer of coffee, like many other areas of the province of Loja. But after the coffee crisis that brought coffee prices to the ground, along with the biggest economic crisis the country has suffered in the last 50 years, coffee crops were drastically reduced in less than a decade. These events are presumably part of the causes that generated the exodus of settlers from this area to countries such as Spain and the United States.
In 1993, this farm was acquired by the Coronel family and encouraged to produce some of the best coffees that we have right now in Nomad thanks to the brothers Ramiro and Fabrizio Coronel.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.