Variety: Sidra Process: Syoxidator Washed Region: Imbabura Altitude: 1550 masl Tasting notes: Raspberry, Apricot, Orange blossom Processing method: The coffee is harvested manually, selecting only cherries at their optimal point of ripeness (red or yellow, depending on the variety). After harvesting, mechanical pulping is carried out, followed by a controlled fermentation of 12 to 36 hours, depending on environmental conditions. Then, the beans are carefully washed in three stages with clean water to remove any remaining mucilage and ensure the quality of the batch. Drying is carried out in solar dryers, using only natural radiation for 10 to 18 days, until a moisture level of 12% or less is reached. Subsequently, the coffee is mechanically hulled to obtain the green bean, and a final manual selection is performed to remove defects and retain only the densest and most uniform beans. The result is a red fruit-colored coffee, with a sensory profile that stands out for its herbal notes, a soft panela sweetness, and balanced citric acidity.