Finca La Reserva, in Palanda, Zamora Chinchipe, Ecuador

For their Sidra lots, they produce two processes: Honey and Washed. For the Honeys, they start with careful selection of the cherries and a 48 hour dry fermentation prior to de-pulping. For the Washed lot, the coffee undergoes the same dry fermentation prior to de-pulping, but then an additional 24 hours after the cherry has been de-pulped. Both lots are dried in raised African beds for between 20-28 days (depending on the process and the weather), with constant movement to ensure uniform drying.