Peru Consuelo Rubio. Anoxic Washed. Sidra
Origin: Peru
Region: El Liro, Jaén, Cajamarca
Producer/Farm: Finca San Franscico
Altitude: 1750-1850m
Varietal: Sidra
Process: Anoxic Washed
Harvest: 2024/2025
Importer: Conscious With Coffee
Cupping Score: 86.50
FOB/Volume: £17.06 per Kg / 43 Kilos
Roasted for Espresso and Filter
We taste: Blackberry, Spiced & Tayberry
The Story:
The Rubio family has been farming coffee on the same land for generations. Blanca and Roxana’s grandfather originally managed the coffee fields for the owner of a large estate in the region. In 1969, the Peruvian government initiated agrarian reforms, which split up the vast estates (held by a group of elite and powerful landowners at the time) and redistributed the land to the rural workers. Following these reforms, the Rubio family had the opportunity to purchase a small parcel of the land which they had previously managed. In the 1990s, Consuelo and her husband began planting coffee trees on the farm, with an initial focus on cultivating Typica, Caturra and Timor.
The family’s production of Sidra as their flagship varietal resulted from a series of lucky events. In the early 2000s, a friend gifted the family five Sidra plants that he had collected from a trip to Ecuador. The Rubio family forgot about the gift, only rediscovering the plants years later while Consuleo’s late husband was on a walk through the farm. Unlike the family’s other varietals – which had been affected by a leaf rust outbreak that year (a disease affecting coffee plants) – the small cluster of Sidra plants was in beautiful condition. Mystified, he sowed the seeds and the coffee’s unique profile blew him away. It was only after further research that the family connected the dots and recalled their friend’s gift from Ecuador!
The Rubio family takes a scientific, precise approach to processing – they measure and record the changes in the coffee cherries at every stage of the process to ensure a consistent cup profile. This Sidra was processed differently this year. The warmer weather conditions this harvest meant that the cherries were more ripe at the time of the picking, so a decision was made to carry out a 24-hour fermentation process using open tanks (instead of a closed process, like the previous harvest). Previously, the coffee was in a restricted oxygen environment for 40 hours.
Origin: Peru
Region: El Liro, Jaén, Cajamarca
Producer/Farm: Finca San Franscico
Altitude: 1750-1850m
Varietal: Sidra
Process: Anoxic Washed
Harvest: 2024/2025
Importer: Conscious With Coffee
Cupping Score: 86.50
FOB/Volume: £17.06 per Kg / 43 Kilos
Roasted for Espresso and Filter
We taste: Blackberry, Spiced & Tayberry
The Story:
The Rubio family has been farming coffee on the same land for generations. Blanca and Roxana’s grandfather originally managed the coffee fields for the owner of a large estate in the region. In 1969, the Peruvian government initiated agrarian reforms, which split up the vast estates (held by a group of elite and powerful landowners at the time) and redistributed the land to the rural workers. Following these reforms, the Rubio family had the opportunity to purchase a small parcel of the land which they had previously managed. In the 1990s, Consuelo and her husband began planting coffee trees on the farm, with an initial focus on cultivating Typica, Caturra and Timor.
The family’s production of Sidra as their flagship varietal resulted from a series of lucky events. In the early 2000s, a friend gifted the family five Sidra plants that he had collected from a trip to Ecuador. The Rubio family forgot about the gift, only rediscovering the plants years later while Consuleo’s late husband was on a walk through the farm. Unlike the family’s other varietals – which had been affected by a leaf rust outbreak that year (a disease affecting coffee plants) – the small cluster of Sidra plants was in beautiful condition. Mystified, he sowed the seeds and the coffee’s unique profile blew him away. It was only after further research that the family connected the dots and recalled their friend’s gift from Ecuador!
The Rubio family takes a scientific, precise approach to processing – they measure and record the changes in the coffee cherries at every stage of the process to ensure a consistent cup profile. This Sidra was processed differently this year. The warmer weather conditions this harvest meant that the cherries were more ripe at the time of the picking, so a decision was made to carry out a 24-hour fermentation process using open tanks (instead of a closed process, like the previous harvest). Previously, the coffee was in a restricted oxygen environment for 40 hours.
Origin: Peru
Region: El Liro, Jaén, Cajamarca
Producer/Farm: Finca San Franscico
Altitude: 1750-1850m
Varietal: Sidra
Process: Anoxic Washed
Harvest: 2024/2025
Importer: Conscious With Coffee
Cupping Score: 86.50
FOB/Volume: £17.06 per Kg / 43 Kilos
Roasted for Espresso and Filter
We taste: Blackberry, Spiced & Tayberry
The Story:
The Rubio family has been farming coffee on the same land for generations. Blanca and Roxana’s grandfather originally managed the coffee fields for the owner of a large estate in the region. In 1969, the Peruvian government initiated agrarian reforms, which split up the vast estates (held by a group of elite and powerful landowners at the time) and redistributed the land to the rural workers. Following these reforms, the Rubio family had the opportunity to purchase a small parcel of the land which they had previously managed. In the 1990s, Consuelo and her husband began planting coffee trees on the farm, with an initial focus on cultivating Typica, Caturra and Timor.
The family’s production of Sidra as their flagship varietal resulted from a series of lucky events. In the early 2000s, a friend gifted the family five Sidra plants that he had collected from a trip to Ecuador. The Rubio family forgot about the gift, only rediscovering the plants years later while Consuleo’s late husband was on a walk through the farm. Unlike the family’s other varietals – which had been affected by a leaf rust outbreak that year (a disease affecting coffee plants) – the small cluster of Sidra plants was in beautiful condition. Mystified, he sowed the seeds and the coffee’s unique profile blew him away. It was only after further research that the family connected the dots and recalled their friend’s gift from Ecuador!
The Rubio family takes a scientific, precise approach to processing – they measure and record the changes in the coffee cherries at every stage of the process to ensure a consistent cup profile. This Sidra was processed differently this year. The warmer weather conditions this harvest meant that the cherries were more ripe at the time of the picking, so a decision was made to carry out a 24-hour fermentation process using open tanks (instead of a closed process, like the previous harvest). Previously, the coffee was in a restricted oxygen environment for 40 hours.
