Finca Soledad Sidra – Sweet eggplant from the essence of nature

– TASTE THE ORIGIN –

Finca Soledad Sidra is a new name but is warmly welcomed by the community who love and are passionate about specialty coffee. Each time the appearance of coffee beans evokes a gentle, memorable flavor. The delicate scent inspires the story of sweet crystallization from the roots. Let’s explore this interesting coffee bean with 43 Factory Coffee Roaster.

Origin of Sidra coffee variety

Sidra coffee is also known as Bourbon Sidra or Sydra. This is a coffee variety with a rather complicated origin. World Coffee Research has assessed that Sidra does not have a clear genetic identity. This coffee variety can be many different varieties but is called by the same name by farmers. There are many species of Sidra and until now it is not known exactly which genus it belongs to. However, some genetic studies can show that Sidra from Ecuador is a coffee species of the Ethiopian Landrace variety. These coffee plants carry some of the genetics characteristic of the wild Ethiopian variety. Pepe, a coffee farmer in Ecuador, noticed that his Finca Soledad Sidra coffee plants had some similarities with Gesha. They cannot live in very high sunlight. These coffee plants all need a diverse ecosystem, a certain height and a lower shade to mature to be healthy.

Sidra was previously not very popular due to its relatively late discovery compared to other varieties. But today Sidra stands out at WCC events because of its grain quality and vibrant flavor. It is gaining popularity and popularity among some third wave coffee farmers and roasters. Farm operator Finca Soledad in Ecuador also commented that “Sidra, like Typica Mejorada, is a new breed in the Ecuadorian coffee industry, so it still has a lot of potential,” he said. And if it took about thirty years for Gesha Panama to become famous, for example, he thinks Sidra could follow a similar trajectory.

Finca Soledad Sidra coffee is nurtured from the essence of nature

Finca Soledad Sidra is a batch of tomatoes grown in the 4 ha primeval forest of Finca Soledad Farm. With that said, Soledad Sidra bears the genetic traits of Gesha. Sidra plants need to be nurtured in the perfect environment to produce the best coffee beans. So, in order for coffee to grow smoothly, Soledad farmers have made efforts to restore the forests that have been cut down due to excessive mining. And after only one year, the Sidra sprouts were surrounded by a forest of more than 25,000 endemic trees. Nature is restored to allow them to live and thrive with a fresh and diverse bio-balanced ecosystem. Mother earth gradually revived due to the improvement efforts of the growers who have sent love and nutrients back into the seeds. The height of the farm reaches the best threshold of 1515m for the Sidra trees to slowly accumulate all the nutrients in the planting area.

Not only living well in space, the lush soil of Imbabura land. Finca Soledad Sidra is also cultivated using organic methods that combine bio-energy. The farm operator carefully listened to nature and made Sidra merge with her beautiful roots. In harmony with nature, the coffee tree is built up by the wind, the mother earth and the pure underground water. Those natural essences are naturally incorporated into each coffee bean by Sidra, turning into vivid and delicate notes.

Unique flavor of Finca Soledad Sidra coffee beans

Harvested in the same batch as Finca Soledad Mejorada, Finca Soledad Sidra possesses an outstanding grain profile of up to 93/100 on the SCA scale. Each layer of Sidra’s incense radiates the infinite charm bestowed by Imbabura’s nature.

Aroma

Nurtured according to nature’s instructions, the taste of Finca Soledad Sidra is a combination of roots and passion. Subtle floral notes like a work of abstract art. Fragrant, soft but very clear clean. It is the illusory, passionate scent of Lavender. The distinctive and seductive aristocratic aroma makes Sidra drinkers unable to mistake it for any other coffee. Following the beautiful scent of incense, Sidra led to the entrance to the lavish and magnificent garden of Eden. That garden is filled with the sweet and sour taste of soursop and crunchy strawberries. Sweet and sour intertwine as smoothly as the invitation of nature, hard to refuse.

Lifting a cup of freshly brewed hot coffee, you will feel the sweet aroma just the beginning. Finca Soledad Sidra coffee flavor is richer, sharper and much more lively. When the cup of coffee is hot, you will see a slightly acrid taste but then the characteristic sweetness of fresh blueberries. The structure of the aroma is continuous with a bit of sweet and sour taste of guava and strawberry. Do not rush to empty the cup, but wait until the cup of coffee cools down. The flavor of the eggplant will increase with temperature, revealing the sweet, greasy taste of Alpenlibe. The sweet and fatty taste wrapped around the tip of the tongue mixed with the delicious sourness of the pure white soursop. When the cup is completely cold, add a few ice cubes to appreciate the surprisingly rich complex of Sidra Ecuador. Ice seems to make the tomato taste more concentrated. The touch of every touch of every drop of coffee stimulates fresh notes. The taste is as bright as apricots and as elegant as pineapples that have just arrived. Not bright and prominent, but sour, sweet and delicious with a little bit of acrid flavor.

Finca Soledad Sidra coffee notes are extremely versatile. They make the experiencer fall in love with the diverse aromas. From the passionate aroma through delicate sweet and sour to sweet, characteristic blueberry tartness and bright sour taste like apricot, pineapple. Sidra of Finca Soledad’s farmland is incredibly multi-layered. Not used there again, the rose floor is delicately balanced with a long aftertaste. I don’t know how long the last click has passed, but the aftertaste still has a gentle lavender scent. Somewhere around the tip of the tongue, the taste of strawberries and raspberries is sweet and sour. The gentle flavor is fleeting, as if to convey a promise.

Acidity

Have you ever wondered why Finca Soledad Sidra banana is so passionate and gentle? Because the acidity of coffee beans is always kept at a moderate level. Citric and Malic combine harmoniously so that even though the floor is flexible, it will still be smooth and pleasant. The coffee layer has a stable acidity that makes it easy for the mind to feel the sweetness inside.

Thickness

The scent is completely smooth and smooth because of the smooth thickness like “chewy tactile”. It’s a perfect connection between taste and emotion. All senses feel the body of the Sidra cup in the hand is smooth and sharp. The texture is not too thick but extremely supple. A really delicate, multi-layered cup of Sidra with a captivating depth that easily captures the heart of the experiencer.

Balance

Born from nature, Sidra possesses a wonderful balance. The sour – sweet – bitter taste of coffee blends together like a magical purple-pink stripe. Each layer of interwoven dancing pulls you into the dreamy sunset scene.

Each layer of flavor and aroma of Finca Soledad Sidra coffee makes people passionate about longing. The dance of flavors evokes the unbelievably beautiful sights of our South American roots halfway around the world. 43 Factory Coffee Roaster wants to tell you more about this interesting coffee bean. Come to the workshop to enjoy and listen to the stories about these wonderful coffee beans!

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