Creamy and rounded with roasted almond and caramel forming the foundational base. The light roast brings a sweet toastiness that complements the almond. This leads onto dried fruit, brown spice and fresh pomelo. This citrus lifts the sweetness and adds structure to the coffee. The finish is toffee like with the brown spice returning, adding depth and complexity as it cools.

This Sidra lot is washed process. The cherries are picked ripe, floated and sorted to take out anything underripe or damaged, then depulped on the farm. From there the coffee is dry fermented, left in tanks to break down the mucilage without water, before being washed clean through the channels and graded.

The drying is where Guillermo’s recent work shows: slow drying on raised beds, the parchment turned regularly so it dries evenly, the beds kept covered from the rain.

The result is the rounder, sweeter counterpart to the Typica Mejorada from the same farm. This time a light roast brings out roasted almond, dried fruit and brown spice over a creamy body