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Juan Carlos Velez’s farm, with a 250-year history originally belonging to General Ignacio Torres, spans 25 cultivated acres growing flowers, fruits, and coffee. Juan Carlos also owns the largest rose farm in southern Ecuador, exporting over 10 million roses annually. Benefiting from optimal weather and a drip irrigation system, the farm focuses on high-quality coffee, initiated by Juan Carlos' parents 20 years ago.
Specializing in Typica and Sidra coffee varieties since 2000, the farm emphasizes meticulous post-harvest processes. Employing two permanent and four seasonal workers, the farm plans to expand coffee cultivation based on market demand. Juan Carlos aims for international recognition of Ecuadorian coffee, creating significant local employment. Collaboration with Juan Peña and CaféExporto ensures quality control and market access.
Sidra is a rare, modern variety, with the biggest characteristic of Sidra being the stonefruit forward and light citrus flavors with a silky mouthfeel..
We taste notes of Strawberry and Peach Blossom
Our brewing recommendation:
Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.39
Extraction: 19.50%Sidras have a structured body that is crucial to the profile, maintaining the structure to support the stonefruit and floral profiles is important. Keep the brew under three minutes, but seek a fuller body.
Well-dialed cups of Calagual are dynamic in experience, a lovely combination of process and terroir. Grown in Santa Rosa, Guatemala, this anaerobic natural pache opens with a soft and bright apricot and raspberry yoghurt, reflecting its process, and finishes with a vanilla and cashew-like sweetness and texture. There is clarity to the flavor profile, while carrying a velvety texture and slightly thicker mouthfeel.
A well-dialed La Maravilla La Cumbre is a great example of what we look for in our Orange label series. It’s remarkably chocolatey, with the creamy sweetness and richness of a good cup of hot chocolate. Perceived acidity is relatively low, and the cup leans on flavors of vanilla, caramel, and dried dates. Milk chocolate lingers on the palate, giving the coffee a long, pleasant finish. Sweet and full-bodied, it works as an everyday coffee on either pour over or espresso.
For a natural processed coffee, well-dialed cups of San Joaquin are quite chocolatey. And much like our other El Salvador offerings, this coffee is very sweet and has a nice creamy texture. You can expect a lot of candy bar flavors like milk chocolate, caramel, and vanilla. There’s also an underlying red fruit characteristic that adds complexity to the cup. Pay special attention to subtle notes of cherry and red apple when dialing. On the finish, you’ll find some cola, maple syrup, and pecan-like notes.
