MOK - Ecuador, Finca Chorora, Sidra, Natural

Description

Tastes Like Ripe Cherry • Red Plum • Dark Chocolate MOK's Take: Olinka and Diana Velez are two of the most recognised names in Ecuadorian coffee. Their neighbouring farms Yambamine and Chorora put Ecuadorian specialty coffee on the map, on a south-facing hillside overlooking the Macará Valley in Sozoranga, Loja, surrounded by cloud forest. This Sidra from Finca Chorora was grown at 1600 masl, hand-picked and oxidized for 24 hours before being transferred to sealed tanks with isolated yeasts for a 72-hour anaerobic fermentation. Afterwards, the cherries were dried on raised beds and brought to the dry mill for hulling and storage — one of the most expressive and sweetest cups we've bought from Diana and Olinka. Recommended brew: 40-100 ppm water at 92°C, 19 clicks on a Commandante, 15g to 220ml on a Hario V60 with Sibarist CONE Fast filter paper. The Details FARM Finca Chorora PROCESSING Natural Anaerobic ALTITUDE 1600 MASL REGION Sozoranga, Loja, Ecuador VARIETY Sidra PRODUCER Olinka and Diana Velez