SCENERYLONDON, ENGLAND EL ROCÍO - SIDRA, ANOXIC WASHED WILD STRAWBERRYDRAGON FRUITPHYSALIS PRODUCER: JULIO ULLAURIORIGIN: ECUADORREGION: TULIPE, PICHINCHAFARM: EL ROCÍOVARIETAL: SIDRAALTITUDE: 1600 - 1800 MASLPROCESS: ANOXIC WASHEDIMPORT PARTNER: MAKICUNA VIA ALGRANO ROAST DATE: JULY 20, 2026 FROM THE ROASTER OUR FINAL ECUADOR RELEASE FOR THE 25/26 CROP CYCLE, THIS LOT FROM JULIO ULLAURI WOWED US ON THE CUPPING TABLE WHEN WE MADE OUR SELECTIONS FOR THE YEAR. FINCA EL ROCÍO SITS IN TULIPE, IN THE NORTH-WESTERN HIGHLANDS OF PICHINCHA, WITHIN ECUADOR'S CHOCÓ ANDINO BIOSPHERE RESERVE. THIS IS CLOUD-FOREST COUNTRY WHERE THE ANDES MEET MOIST PACIFIC AIR - THE RESULTING HUMIDITY, MINERAL-RICH VOLCANIC SOILS AND WIDE DAILY TEMPERATURE SWINGS LEAD TO AN INCREDIBLY BIO-DIVERSE GROWING ENVIRONMENT. JULIO IS A FORMER AERONAUTICAL ENGINEER WHO SPENT OVER TWENTY YEARS IN THE ECUADORIAN ARMED FORCES BEFORE TURNING TO COFFEE, TAKING ON EL ROCÍO IN 2013 AND PRODUCING HIS FIRST CROP IN 2015. METICULOUS AND PRECISE, THIS IS EXCELLENT WORK. WE'RE TASTING INTENSE WHITE FLORALS (REMINDING US OF WILD PRIVET BLOSSOMS) AND HONEYDEW MELON ON THE AROMA. IN THE CUP IT'S SUPER JUICY - WE'RE GETTING WILD/ALPINE STRAWBERRY, YELLOW DRAGON FRUIT AND PHYSALIS, IN AN EXCELLENT EXAMPLE OF THE SIDRA VARIETY. AS IT COOLS THAT CLASSIC VARIETY CHARACTER COMES OUT IN A SWEET/SAVOURY NOTE - LIKE CUORE DEL VESUVIO TOMATO & A HINT OF BASIL. PROCESS ANOXIC WASHED: RIPE CHERRIES LAID UNDER DIRECT SUNLIGHT TO DEHYDRATE/OXIDISE AND ACHIEVE A HIGHER BRIX DEGREE BEFORE PULPING. CHERRIES ARE THEN PULPED AND UNDERGO FERMENTATION FOR 72 HOURS IN A SEALED ANOXIC ENVIRONMENT. PARCHMENT IS FULLY WASHED AND LAID TO DRY ON RAISED AFRICAN BEDS, WITH DEHUMIDIFIERS INSIDE POLYTUNNELS AT NIGHT AND COFFEE MOVED OUTSIDE DURING THE DAY TO MANAGE THE INTENSE CLOUD-FOREST HUMIDITY OF THE TULIPE MICROCLIMATE. HARVEST CROP 25/26 - ARRIVED UK APRIL 2026. NEW PURCHASING RELATIONSHIP
