Milky Kiwi – Ecuador Process- Honey Variety- Sidra
 
Let's introduce our new product, Milky Kiwi — a soft, creamy-textured cup from Leopoldo Andrade's La Josefina farm. Sidra has quickly become one of Ecuador's signature varieties, and this honey-processed lot shows off its softer, sweeter side: milky kiwi sweetness wrapped in a smooth, rounded body.
 
Taste profile-  Golden kiwi, green apple, oolong tea
 
Origin & Story
 
This coffee comes from La Josefina, a farm run by Leopoldo Andrade (with his wife Ligia Merizalde) in Napo Province, in the Ecuadorian Amazon, at 1,400–1,600 MASL. The farm sits between two national parks near the Cayambe-Coca Ecological Reserve, in the shadow of the Reventador volcano — mineral-rich soil, constant humidity, and dense surrounding forest that slow the cherries' development and build complexity in the cup. La Josefina is one of only a handful of farms growing arabica in this part of the Amazon, and Leopoldo has quickly built a name for pairing that unusual terroir with careful, experimental processing.
 
Sidra itself has an interesting backstory: a variety developed in Ecuador in the early 2010s, believed to descend from Red Bourbon and Typica-linked parentage. It's prized for combining Bourbon's sweetness and body with a brighter, more delicate acidity — and it's become something of a calling card for producers like Leopoldo pushing Ecuadorian coffee's quality ceiling.
 
Handled by Leopoldo with a traditional honey process, this lot stands out for its clarity and sweetness:
 
Handpicked at peak ripeness
Pulped with mucilage left on the bean
Short, controlled fermentation before drying
Dried slowly to let the natural sugars build sweetness while keeping the cup clean
 
The result is a coffee that's soft and milky in texture with a bright, tea-like finish — vibrant, delicate, and a little different from the fruit-forward Sidras you might already know.