La Yumbada Sidra - 2017 Harvest

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This coffee has a remarkably complex aroma that ranges from red fruits, to tropical fruits, and intense raw honey. The cup is equally complex with a broad range of fruits from kiwi to yellow tropical fruits and red berries. This is a special coffee.

For a number of years now we, at Passenger, have been interested in La Yumbada. This past harvest we decided to pull the trigger on purchasing some of the remarkable lots produced on this incredible farm in Pichincha, Ecuador. A relatively new variety, this lot was produced from Sidra: a cross between Red Bourbon and Typica. Developed on a Nestle research farm with cup quality in mind, this coffee shines under the stewardship of Rommy Idrobo and Christian Marlin at Finca La Yumbada.

Altitude
1,800 - 1,950 masl
Country
Ecuador
Processing
Wet
Region
Pichincha
Varieties
Sidra

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