Ecuador
Gustavo Landiva
Hacienda Pillcocaja

Washed process Sidra

Flavour: sugar cane, grape

Body: Acidity:

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.

Sourcing and ingredients

100% Sidra coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Gustavo Landiva
Country: Ecuador
Region: Santa Isabel, Abdón Calderón
Altitude: 1650m above sea level
Varietals: Sidra
Process: washed
Harvested: September 2018
Body: Medium
Acidity: Medium
Tasting notes: Sugar cane, grape
Roast style: Omni (filter + espresso)

Varietals

Sidra varietal

Sidra (also known as Sydra or Bourbon 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.

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

The Loja region of Ecuador

Mountainous southern region with conditions suited perfectly to high quality coffee production

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.