Alfonso Villagómez - Natural Sidra - Ecuador
Alfonso Villagómez - Natural Sidra - Ecuador
Finally a roaster in Germany who doesn't shy away from roasting competition coffees! Rozali coffee is based in Berlin and run by David who was the head roaster at the barn Berlin between 2017 and 2019.
We found two super delicious coffees you got to try.
This is natural fermented Sidra produced by Alfonso Villagomez in Ecuador who has been Davids friend and partner for a long time.
You can expect a Ecuadorian Sidra of the very highest quality with lots of tropical fruits and berries accompanied by beautiful floral notes as it cools down. Absolut banger!
Roast date: 13/08/2024
Weight: 100g
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Producer
Alfonso Villagómez
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Roastery
Rozali Coffee
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Taste notes
Tropical Fruits, Strawberry, Plum, Floral
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Process
Natural
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Region
Tulipe, Pichincha
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Variety
Sidra
Natural Process
The Natural Process is the original method of processing coffee that can be dated back generations. When the Natural Process is done under careful and controlled conditions, it offers a premium flavour experience that is not found when a coffee is processed as a Washed Process: deep fruit and floral notes, often with a heavier body and less acidity.
The coffee cherries are first sorted and then spread in a thin layer (2-6 cm) on raised drying beds. These special drying beds are used for almost all high-quality Natural Processed coffees because they increase the circulating air flow around the coffee cherries and thus lead to better drying. It is extremely important that the coffee cherries are carefully sorted early on in the drying process, otherwise the cherries will brown too quickly and it will no longer be possible to recognise under- and overripe cherries in the further process. The coffee cherries are constantly turned in order to prevent possible mould formation and overfermentation. The cherries are turned until they have a moisture content of less than 20% and the outer layer of the coffee cherry shrinks and turns completely dark in colour. This process takes around 2 to 4 weeks, depending on the weather conditions.