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Ecuador

Chito Washed Sidra

Chito Washed Sidra

A ripe and tropical Sidra, produced in the hills surrounding the town of Chito in Southern Ecuador

$23.00 USD
$23.00 USD
Size

About

Coffee Expression The Sidra varietal showcases its inherent tropical notes and sweet and round structure in the cup.

Producer Part of a long-term project by CafExporto to transfer more value to the producers of rural Ecuador, this is the first year that small, traceable lots from Chito have been exported.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Chito Farmers

Region Zamora Chinchipe

Altitude 1600 masl

Varietal Sidra

Process Washed

Harvest  July 2024

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

· Ships within 1-3 days from Brooklyn, New York

· Coffee is roasted to order

· More info

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The Chito Community

CafExporto have expanded their operation to include coffees from talented producers across Ecuador, those who have great potential to produce high-end speciality lots, but haven’t had access to the market for them. During their travels in Ecuador, the CafExporto team were surprised by the incredible quality of lots they found being sold into the national market, losing transparency and denying the producer any chance of adding value to their work. 

The coffees they tasted in the Chito community were one such revelation. Clean and floral cups, with character formed by their healthy soils, careful processing, and mainly Typica varietal stock. The farmers of Chito also grow other varietals, mainly Catucai and Caturra, but CafExporto are assisting each producer with seedlings of Typica Mejorado, Sidra and Geisha, alongside agronomic advice. This is a very rural part of the country; with a majority of the population stemming from native Ecuadoreans, one hears a mix of Spanish and native dialects here.

The Chito sub-region lies in the far south of Ecuador, bordered by Peru in the East, and the Mayo River in the West. The town itself sits in the bottom of a valley, surrounded by fertile farming lands in the hills.  The farms are very small, averaging less than a hectare, so individual lots would be too small to export alone. For this reason, CafExporto selected 55 producers from across the Chito sub-region that had the most potential, and begun the quest of supporting them to improve their quality even further. That work is now beginning to bear fruit in these small traceable lots.

This lot is made up of 100% washed Sidra, composed of seeds distributed by Juan Peña at the start of the Chito project 5 years ago. This varietal has inherent tropical notes and a sweet and round structure in the cup, as we have tasted from Juan’s own Sidra lots over the years. It’s exciting to be a part of finally reaping the fruits of CafExporto’s work in Chito over the years, being able to taste the results in the cup at home here in Brooklyn.

Washed Sidra

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