Nariño

Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.

Sidra

Sidra, or Bourbon Sidra as it is frequently called, was created by cross-breeding bourbon and Typica. The result is a variety that has quickly gained prominence and spread across Ecuador due its potential for extremely high cup quality. Genetic testing done by World Coffee Research classifies Sidra as an Ethiopian Landrace Variety. There is some indication that there is more than one genetically distinct variety being called Sidra in Ecuador. Sidra is famed for its floral structure, deep sweetness and prominent acidity.

Hydro Honey

The process begins with a late harvest. For the Sidra variety, maturation lasts approximately 20 to 25 days, until the cherries reach an intense red or bright yellow color. Once harvested, the cherries undergo flotation sorting to remove underripe or green fruit, then are cleaned with ozonated water before being transferred to a bioreactor filled with filtered, ozonated water. Ten percent of must from a previous batch is added, followed by a controlled oxidation phase
lasting six hours. This stage relies on the precise injection of oxygen to stimulate microbial activity. Throughout the process, key parameters as temperature, pH, Brix, conductivity, alcohol level, andmicrobiological activity, are closely monitored. When microbiological activity reaches 10,000 ppm, an acid titration is performed using distilled water, caustic soda, and phenolphthalein.