Ecuador La Josefina Estate Sidra Washed

Highlights

“The third offering from La Josefina Estate, the pioneering farm in Cascabel, El Chaco, Napo, Ecuador that Picacho sources directly from Leopoldo Andrade and his wife Ligia Merizalde. Grown at 1,500 metres in rich volcanic soils nourished by the active El Reventador volcano, the cherries undergo a 10-day anaerobic fermentation before depulping and washing, then dry for 15 days on African beds. Sidra is a botanical cultivar, a hybrid of Bourbon and Typica with Ecuadorian origins, prized for its sweet, bright profile and celebrated for resilience to leaf rust and drought. The cup shows smooth, winey acidity over complex, clean sweetness, with perfumey jasmine and honeysuckle lifting apricot custard and milk chocolate.”