Ecuador

Alfonso Villagómez Sidra

Filter • Experimental & complex

Sweet and complex notes of tropical fruit like mango and pineapple, fresh strawberry, ripe plum and elegant floral.

€25,00
€250,00/kg
Tax included.
Size

Farm: San Agustín Estate

Region: Tulipe, Pichincha

Altitude: 1600–1700 MASL

Variety: Sidra

Process: Natural

Natural Process

Upon arrival at the farm's processing facilities, ripe coffee cherries undergo a thorough cleaning and sorting process, including a floating method to remove any defective or unripe cherries. The cleaned cherries are then placed in sealed fermentation tanks for approximately 72 hours, during which the pH levels are monitored until they reach the optimal range of 3.5-3.6.

Following fermentation, the cherries are transferred to Oreadores, specialised slow-drying chambers, where they are dried for around 18 days. These chambers allow for precise temperature control and airflow, ensuring the cherries dry evenly and gradually. Once the coffee reaches the ideal humidity level of 9-11%, it is moved to optimal storage conditions in Quito for stabilisation.

In Quito, the coffee is kept under carefully controlled conditions until it is ready for milling. This meticulous process ensures that the coffee beans retain their quality and flavour profile, providing a consistently excellent cup of coffee.

V60 Pour-Over

  • Dose: 15 g
  • Grind Size: 650 µm | Commandate ~22 Clix (44 Red Clix)
  • Water: 230 g at 94°C
  • Pouring Stages: 50 g (0:00) | 100 g (0:50) | 80 g (1:50)
  • Total Brew Time: 2:45
  • TDS: 1.5 %
  • Extraction Yield: 18.66 %

Pro Tips

  1. Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
  2. Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
  3. Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
  4. Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
Alfonso Villagómez

San Agustín Estate

San Agustín Estate, nestled in the heart of the Ecuadorian highlands, is more than just a coffee farm; it is a place where history and innovation meet. The estate is only a few hundred meters from the ruins of an ancient civilisation that thrived in Tulipe over 600 years ago. These ruins, with their mysterious stone structures and sacred pools, serve as a reminder of the region's rich cultural heritage and the enduring connection between the land and its people.

The estate is owned by Alfonso Villagómez, a man whose passion for coffee is matched only by his deep respect for the environment. Alfonso, a Q-grader and former environmental consultant, approaches coffee production with a methodical precision that reflects his background. His journey into coffee farming was not an inherited path but a choice driven by a desire to innovate and honour his family’s legacy.

The San Agustín Estate has been in the Villagómez family for three generations. For years, it was a traditional hacienda, but in 2014, Alfonso made a bold decision to transform the estate into a coffee farm. He saw the potential in the region's fertile soil and unique microclimate, and he was determined to produce coffee that could stand out on the global stage.

Alfonso began by carefully selecting the coffee varieties that would thrive in the high-altitude environment of San Agustín. He chose Typica Mejorada, Sidra, Pacamara, and Ethiopian Heirloom, each known for their distinct flavour profiles. Under Alfonso’s meticulous care, the estate’s coffee quickly gained a reputation for its sweetness and fruitiness, capturing the attention of coffee connoisseurs worldwide.

Yet, producing high-quality coffee in such a challenging environment is no easy task. San Agustín is the only farm in the area that offers naturally processed coffee, a feat made possible by Alfonso’s ingenuity. The region is characterised by high humidity and significant annual rainfall, which are typically unfavourable for natural processing. However, Alfonso overcame this challenge by constructing solar and gas-powered drying chambers known as Oreadores. These chambers allow him to control the heat and humidity during the drying process precisely, ensuring the coffee cherries develop their full flavour potential.

Alfonso Villagómez combines ancestral land with innovative coffee production, overcoming extreme weather challenges to produce some of Ecuador's finest, sweet, and fruity coffee varieties.

coffee variety

Sidra

The Sidra coffee variety was developed in Ecuador and is believed to be the result of a cross between the Bourbon and Typica varieties, with influences from Ethiopian heirlooms. While the precise origins of Sidra remain somewhat undocumented, it is known to have emerged from Nestlé’s dedicated coffee research and development initiatives.

Unlike many modern hybrids, Sidra was meticulously crafted to achieve a high-quality cup profile that marries the rich sweetness of Bourbon with the delicate floral notes characteristic of Typica. In an effort to refine and promote the variety, Nestlé provided Sidra to local farmers for feedback, which led to its widespread adoption and cultivation throughout Ecuador.

The development of Sidra was further enhanced by Ecuador’s diverse microclimates and high-altitude environments, which are ideal for growing this hybrid. The coffee thrives at elevations of 1,500 to 2,000 meters above sea level, where the cool temperatures and nutrient-rich volcanic soils facilitate a slow maturation process. This extended ripening period allows the coffee cherries to develop deep, intricate flavours that are both rich and well-balanced.

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