Gustavo Landivar Heredia owns the 320 hectare farm named Pillcocaja, where he grows around a mix of varietals on the 7.5 hectares he’s dedicated to coffee..

At Pillcocaja, Gustavo uses using both washed and honey process on his harvests – though the lot you’re drinking is a washed process.

It was depulped the same day as harvest, before being fermented dry for 16-30 hours, then washed in canals.

After this, the resulting coffee was dried under shade canopies for between 20 and 30 days.

Sidra is a new hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica

As with all hybrids, the goal is a combination of creating unique flavour profiles but also trying to optimise the genetics of the plant to produce that flavour in the local climate.

We’re also seeing more hybrids created to combat pests and disease, or to better handle a shifting climate at origin.

All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].