Hermosa Amazilia - Washed Sidra, Ecuador
THIS DELICATE AND STUNNING SIDRA FROM LEOPOLDO ANDRADE OF LA JOSEFINA ESTATE AND HACIENDA LA PAPAYA HAS AROMAS OF APPLE CIDER AND FLAVOURS OF CARDAMOM AND ANJOU PEAR.
Producer: Leopoldo Andrade
Process: Washed
Varietal: Sidra
Altitude: 1720 MASL
Notes of Apple Cider, Cardamom and Anjou Pear
Price Paid by Forward ($/lb): $8.50 USD FOB
Price Paid by Sorellina ($/lb): $12.73 CAD
Notes about La Josefina, Leopoldo, and Amazalia from import partner Cole Torode:
La Josefina Estate farm is located in El Chaco canton, Parroquia Santa Rosa, Napo Province. It was established in 2014 and is owned by Leopoldo Andrade who is an engineer in business administration. He bought the land for the purpose of this coffee project. He and his family are coffee pioneers as they were the first producers in the area. The farm is in an ecological reserve called “Coca Cayambe” at approx. 1500 MASL.
These lands are regularly covered by the volcanic ashes of Reventador mountain and the earth is nourished by the rich ash on a continual basis as Reventador is spewing ashes every day. Adjacent to the farm, there is a small town named Cascabel with a population of between 100-150 people. The next biggest town is located 30 min away, named El Chaco.
They have named the area where they farm coffee “Amazalia”. This name means
Amazonia (Amazon jungle). It comes from an Amazonian hummingbird called
“Amazilia”.
THIS DELICATE AND STUNNING SIDRA FROM LEOPOLDO ANDRADE OF LA JOSEFINA ESTATE AND HACIENDA LA PAPAYA HAS AROMAS OF APPLE CIDER AND FLAVOURS OF CARDAMOM AND ANJOU PEAR.
Producer: Leopoldo Andrade
Process: Washed
Varietal: Sidra
Altitude: 1720 MASL
Notes of Apple Cider, Cardamom and Anjou Pear
Price Paid by Forward ($/lb): $8.50 USD FOB
Price Paid by Sorellina ($/lb): $12.73 CAD
Notes about La Josefina, Leopoldo, and Amazalia from import partner Cole Torode:
La Josefina Estate farm is located in El Chaco canton, Parroquia Santa Rosa, Napo Province. It was established in 2014 and is owned by Leopoldo Andrade who is an engineer in business administration. He bought the land for the purpose of this coffee project. He and his family are coffee pioneers as they were the first producers in the area. The farm is in an ecological reserve called “Coca Cayambe” at approx. 1500 MASL.
These lands are regularly covered by the volcanic ashes of Reventador mountain and the earth is nourished by the rich ash on a continual basis as Reventador is spewing ashes every day. Adjacent to the farm, there is a small town named Cascabel with a population of between 100-150 people. The next biggest town is located 30 min away, named El Chaco.
They have named the area where they farm coffee “Amazalia”. This name means
Amazonia (Amazon jungle). It comes from an Amazonian hummingbird called
“Amazilia”.
