ECUADOR Yambamine Sidra Carbonic Maceration CMXEcuadorYambamineSidraCMX100g €16,00
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Sidra for everybody."
Founder, Coffea Circulor
SCA SCORE 90.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Low level of energy throughout enabling extensive and controlled build. Focus is on preserving the aromatics, express fresh berries and highlight acidity.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
SENSORY EXPERIENCE WAVE
|Aroma||Blueberry, Strawberry, Vanilla|
|Flavor||Green grape, Mango, Pineapple, Rum|
|Aftertaste||Peach, Rum, Vanilla, Mid|
|Acidity||Blackberry, Pineapple, Malic, Mid|
|Body||Soft, Juicy, Light|
Bordered by a pristine cloud forest and is crossed by the former "Inca Road," which once connected Cuzco and Quito.
Finca Yambamine is owned by two sisters named Diana and Olinka Velez. Yambamine is perched on a steep hillside with a breathtaking view of the Macara valley and Peru on the horizon.
Diana calls their work in coffee a life-changing endeavor. Around the year 2000, both sisters began growing coffee after experiencing significant life changes. Since then, they have been drawn away from the city and onto the land, where they have devoted a lot of effort, time, and emotion to the production of coffee. This land is mystical and infused with good energy, according to Diana and Olinka. Chorora, which in Kichwa means "a well," and Yambamine, which means "land of gold," are the farm's two main parcel names. The combined size of the two parcels is 5 hectares of agricultural land.
Here, the varieties Typica Mejorado, Catuai, Hybrid, and Sidra are grown. Being just the second generation of this variety, the most recent one is derived directly from the "mother" Sidra plant.
In the Ecuadorian province of Pichincha, the Sidra variety was developed. Red Bourbon and Typica were crossed to create this relatively new variety, which thrives in Ecuador's humid climate.
The various flowers, flavorful leaves and aromatic fruits found on the farm are where the lactobacillus for this coffee is sourced. These are delivered to a laboratory, where lactobacillus culture is added to all the flowers, leaves, and fruits to produce a uniform, viscous liquid of live bacteria. During the fermentation of the coffee, this bacteria becomes active and transfers all the pleasant flavors into the bean.
This coffee goes through a hand-sorting process in which unripe or overripe cherries are expelled. At this point, the sugar content of the organic matter is measured to obtain an average Brix temperature of 22 for the cherries.
After sorting, the cherries are placed in fermentation tanks with liquid lactobacillus. In the hermetically sealed tanks, the cherries and lactobacillus are combined.
The tanks are then loaded with carbon dioxide and kept in an adobe storage room with a controlled temperature that doesn't rise above 22 °C. Three times a day, the tanks are moved and shaken and they are kept in this room for 120 hours. The cherries are transported to dry on African beds in the sun for two days once the pH level averages 3.8. After which, the coffee is transported inside marqueinas (polytunnels) to slowly dry for about 25 days or until the humidity level in the cherries reaches 11 percent. The coffee is put in GrainPro bags to rest for 6–8 weeks after it has sufficiently dried prior to hulling.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
||Coffee Cherry/ORAC-Centered Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Ecuador
Finished in Scandinavia