Ecuador Pichincha Sidra

Ecuador coffee is a rarity. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck. Pichincha is a region in the North-Central part of the country, and this coffee was grown on a tiny farm called Finca san Pablo and owned by a man named Pablo Ponce. The beans are all the Sidra varietal, which is a varietal currently unique to Ecuador -- a cross of Typica and Bourbon famous for its floral notes. The coffee was grown at roughly 4000 feet above sea level. Being the Sidra varietal makes it command a premium, as there are a lot of roasters looking for this.  This is best as a light roast coffee. It's not hard to roast -- there's a pretty good range of roasting profiles and ending temperatures that work with this bean. Our favorite roast is smack dab between first cracks and second cracks. So about a minute after the first cracks end, and