Subtext - Ecuador - Livio Reyes Jimenez: Washed Sidra Coffee Beans
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Livio Reyes Jiménez manages Finca La Angelita in the high-altitude region of Espíndola, Loja. While his family has a century-long legacy in coffee production, Livio’s recent pivot toward specialty lots has yielded extraordinary results. This particular selection showcases the Sidra variety, a hybrid that combines the complex acidity of Bourbon with the elegant floral aromatics of Typica. The processing is meticulously handled, featuring a 48-hour parchment fermentation followed by a 15-day drying period in marquesinas to ensure stability and clarity.
The cup profile presents a masterclass in terroir-driven clarity, characterized by a dense sweetness and bright, articulate fruit notes. As the brew cools, one notes a refined, tactile mouthfeel that carries the delicate esters through to a clean finish. The precision in Livio Reyes Jiménez’s agricultural practice ensures a uniform extraction, highlighting the sophisticated genetic potential of the Sidra variety. A fleeting opportunity to experience Sidra at its most articulate. Secure your bag before the window closes.
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Origin Loja, Ecuador |
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Quantity 250g |
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Process Washed |
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Altitude 1800 MASL |
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Roast Level Light |
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Recommended Brew Filter |
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Producer Livio Reyes Jiménez |
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Variety Sidra |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
