Ecuador Juan Carlos Velez Sidra Natural

About This Coffee

This Sidra coffee is produced by Juan Carlos Velez at Finca Velez in the Azuay region of Ecuador at 1700 meters altitude. The coffee grows on approximately 4 acres with full sun and drip irrigation alongside guava and orange trees. The variety comes from the genetic bank at Hacienda La Papaya, with seeds periodically reintroduced to preserve original varietal characteristics. The natural process involves rinsing cherries, hand-selecting for ideal ripeness, and drying in a controlled room for 20-30 days with careful monitoring of shade, humidity, temperature, and airflow.

Origin

Azuay (Ecuador)

Flavor Notes

Roast Level

—

Processing

Natural

Typology

Arabica

Borbon Sidra

Buy from Roaster

Coffee Project NY

Coffee Project NY was co founded in 2015 by Chi Sum Ngai and Kaleena Teoh in New York City's East Village. Both founders are licensed Q Graders and certified SCA instructors, and Ngai holds additional credentials in Q Processing and multiple SCA training disciplines. Roasting takes place at a Long Island City facility on a San Franciscan SF25 alongside a Stronghold S7 Pro electric halogen roaster reserved for competition coffees. That same facility houses New York's first and only SCA Premier Training Campus, offering certified courses in brewing, roasting, sensory skills, and barista technique. Sourcing emphasizes direct trade relationships and cooperative partnerships, and the company has expanded to seven locations across Manhattan, Brooklyn, and Queens. TimeOut named it Most Loved Coffee Shop in 2016, 2018, and 2021.

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