Ernedis Rodriguez El Paraiso Sidra - Washed

About This Coffee

This is our second season working with this 100% Sidra separation from El Paraiso, and the profile is really starting to develop and mature. In the cup we find raspberries, eucalyptus, and peach. We have worked with Ernedis on and off for several years, and his commitment to quality is truly remarkable. As a unique producer, Ernedis stands out for his dedication to continuously investing in his farm, El Paraiso. Over the last decade, he has focused exclusively on improving quality, and as a result, he has been able to command higher prices for his coffee year after year. This success has allowed him to expand his workforce, hiring more hands for harvesting and fertilizing, while he devotes much of his time to refining the processing and drying of his coffee. While we don't know exactly which variety it is, we do know for certain the variety colloquially called Sidra in Ecuador is an Ethiopian Landrace variety. Ethiopia is widely acknowledged as the geographic origin of coffee. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity in the world. How these Ethiopian varieties have made their way to various parts of the world varies wildly, and is the focus of much research and debate. Given climate change and the increasing difficulty to grow coffee, there is also a lot of research being done to develop new varieties and hybrids, usually starting with Ethiopian Landrace germ-lines.