This coffee is a Sidra variety grown at 1800 meters altitude in the Cayambe-Coca Natural Reserve, Ecuador. Produced by Leopoldo Andrade and Ligia Merizalde at Finca La Josefina, it undergoes an anaerobic honey process involving 72 hours of cherry fermentation, depulping, a second fermentation, 12 hours of oxidation, and drying on African beds. The cup features a refined acidity structure with notes of lime oleo saccharum, jasmine, wildflower honey, and blueberry.
Helm Coffee is a roastery from the US that believes in steering the course towards better coffee. They take the "helm," guiding the roasting process with skill and precision to navigate the complexities of each unique bean. Their focus is on producing well-balanced and delicious coffees that are both expertly crafted and enjoyable to drink.
