Apollon's Gold - Marcia Mendez - Washed Sydra | Ecuador
Ecuador — Marcia Méndez Sidra (Washed)
Tastes Like — 🍊 Pomelo • 🥤 Ginger Ale • 🌰 Tamarind
DETAILS
- Producer: Marcia Méndez
- Farm: Not Specified
- Region: Zamora Chinchipe, Ecuador
- Varietal: Sidra
- Process: Washed
- Altitude: 1400 MASL
- Degassing: 30–50 days post roast
- Size: 250g
INTRO
Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, "Zamora Chinchipe". This is our 2nd purchase from Marcia Méndez. Just a year ago, we introduced her Mejorado natural and we were impressed with how bright it is for a natural Mejorado so we are really excited to finally bring her washed coffee this year.
THE PRODUCER
Marcia Méndez farms at 1400 metres above sea level in Zamora Chinchipe, Ecuador—a region that has established itself as one of the country's most exciting terroirs for specialty coffee. Her commitment to quality was first demonstrated through her bright Mejorado natural, which impressed with its vibrant characteristics.
This washed Sidra represents her second collaboration with Apollon's Gold, showcasing her ability to produce exceptional coffees across different processing methods whilst expressing the distinctive character of Zamora Chinchipe's terroir.
THE PROCESS
The Washed process at Marcia Méndez's farm involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🔧 De-Pulping — Mechanical removal of skin and mucilage
- 💧 Fermentation — Controlled wet fermentation
- 🚿 Washing — Thorough washing in clean water
- ☀️ Drying — Careful drying
This clean washed process highlights the distinctive ginger ale florals and bright citrus characteristics that make Zamora Chinchipe Sidra so special.
THE CUP
Bright pomelo, lots of ginger ale florals and tart tamarind in the aftertaste. Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, Zamora Chinchipe. Just a year ago, we introduced her Mejorado natural and were impressed with how bright it is, and we are really excited to finally bring her washed coffee this year.
Flavour Notes
- 🍊 Pomelo
- 🥤 Ginger Ale
- 🌰 Tamarind
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Ecuador — Marcia Méndez Sidra (Washed)
Tastes Like — 🍊 Pomelo • 🥤 Ginger Ale • 🌰 Tamarind
DETAILS
- Producer: Marcia Méndez
- Farm: Not Specified
- Region: Zamora Chinchipe, Ecuador
- Varietal: Sidra
- Process: Washed
- Altitude: 1400 MASL
- Degassing: 30–50 days post roast
- Size: 250g
INTRO
Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, "Zamora Chinchipe". This is our 2nd purchase from Marcia Méndez. Just a year ago, we introduced her Mejorado natural and we were impressed with how bright it is for a natural Mejorado so we are really excited to finally bring her washed coffee this year.
THE PRODUCER
Marcia Méndez farms at 1400 metres above sea level in Zamora Chinchipe, Ecuador—a region that has established itself as one of the country's most exciting terroirs for specialty coffee. Her commitment to quality was first demonstrated through her bright Mejorado natural, which impressed with its vibrant characteristics.
This washed Sidra represents her second collaboration with Apollon's Gold, showcasing her ability to produce exceptional coffees across different processing methods whilst expressing the distinctive character of Zamora Chinchipe's terroir.
THE PROCESS
The Washed process at Marcia Méndez's farm involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🔧 De-Pulping — Mechanical removal of skin and mucilage
- 💧 Fermentation — Controlled wet fermentation
- 🚿 Washing — Thorough washing in clean water
- ☀️ Drying — Careful drying
This clean washed process highlights the distinctive ginger ale florals and bright citrus characteristics that make Zamora Chinchipe Sidra so special.
THE CUP
Bright pomelo, lots of ginger ale florals and tart tamarind in the aftertaste. Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, Zamora Chinchipe. Just a year ago, we introduced her Mejorado natural and were impressed with how bright it is, and we are really excited to finally bring her washed coffee this year.
Flavour Notes
- 🍊 Pomelo
- 🥤 Ginger Ale
- 🌰 Tamarind
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Description
Ecuador — Marcia Méndez Sidra (Washed)
Tastes Like — 🍊 Pomelo • 🥤 Ginger Ale • 🌰 Tamarind
DETAILS
- Producer: Marcia Méndez
- Farm: Not Specified
- Region: Zamora Chinchipe, Ecuador
- Varietal: Sidra
- Process: Washed
- Altitude: 1400 MASL
- Degassing: 30–50 days post roast
- Size: 250g
INTRO
Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, "Zamora Chinchipe". This is our 2nd purchase from Marcia Méndez. Just a year ago, we introduced her Mejorado natural and we were impressed with how bright it is for a natural Mejorado so we are really excited to finally bring her washed coffee this year.
THE PRODUCER
Marcia Méndez farms at 1400 metres above sea level in Zamora Chinchipe, Ecuador—a region that has established itself as one of the country's most exciting terroirs for specialty coffee. Her commitment to quality was first demonstrated through her bright Mejorado natural, which impressed with its vibrant characteristics.
This washed Sidra represents her second collaboration with Apollon's Gold, showcasing her ability to produce exceptional coffees across different processing methods whilst expressing the distinctive character of Zamora Chinchipe's terroir.
THE PROCESS
The Washed process at Marcia Méndez's farm involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🔧 De-Pulping — Mechanical removal of skin and mucilage
- 💧 Fermentation — Controlled wet fermentation
- 🚿 Washing — Thorough washing in clean water
- ☀️ Drying — Careful drying
This clean washed process highlights the distinctive ginger ale florals and bright citrus characteristics that make Zamora Chinchipe Sidra so special.
THE CUP
Bright pomelo, lots of ginger ale florals and tart tamarind in the aftertaste. Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, Zamora Chinchipe. Just a year ago, we introduced her Mejorado natural and were impressed with how bright it is, and we are really excited to finally bring her washed coffee this year.
Flavour Notes
- 🍊 Pomelo
- 🥤 Ginger Ale
- 🌰 Tamarind
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
