This coffee is a Sidra variety from the La Josefina farm, located in the La Perla region of Pichincha, Ecuador, at an altitude of 1,350 meters. It is processed using an anaerobic method, which, combined with the unique climate of the Cayambe-Coca Natural Reserve, creates a distinct cup profile. The coffee features flavor notes of cola and red apple.
A pioneer of the Australian specialty coffee scene since 2003, Single O has been a driving force in Sydney's coffee culture. They are known for their commitment to sourcing exceptional single-origin coffees, their innovative brewing methods (like their signature "batch brew" on tap), and their dedication to sustainability.
