A.M.O.C. Sidra | Wush Wush

The farm sits in the lush, humid province of Zamora Chinchipe, tucked in southern Ecuador and surrounded by five natural reserves — Yacurí, Jocotoco, Cerro Plateado, Tapichalaca and one more tucked further into the cloud forest. These conditions make drying difficult, so David and his family move the cherries to Loja — where they live — for a more stable, slower drying stage in a cooler, drier climate.

The land has been in the Quevedo family since the 1940s. Now, with David at the helm, La Reserva Kanaa is home to Geisha, Sidra, Wush Wush and Typica Mejorado. He experiments often — but still produces clean washed lots, naturals and honeys with consistency and care.

Process

Natural fermentation at origin:

Cherries ferment in sealed tanks for 96 hours on the farm. Once complete, they’re transported to Loja where temperature and airflow allow for slow, even drying — critical to the clarity and shelf life of the cup.

ABOUT THE COFFEE

*Both varieties were planted in the same plot and are harvested as 1 lot. The ratio is approximately 75% Sidra and 25%Wush Wush.