Ecuador Miguel Villa

Get ready for a coffee premiere we’ll remember at Rebelbean for a long time. This is our very first time featuring beans from Ecuador and the precious Sidra variety! This lot from Miguel Villa is pure liquid energy – an intense fruit bomb with a structure reminiscent of freshly pressed juice and an explosive tropical profile. We managed to secure only two bags of this coffee, so don’t wait around – this one won’t stay for long!

Multivitamin juice on filter, green tea on espresso

The omni roast profile gives this coffee incredible versatility. Depending on the brewing method, you’ll discover different yet beautifully balanced expressions in the cup:

• Filter: A sweet and highly aromatic coffee with notes of mandarin, lime, jasmine, and multivitamin juice. The overall impression is softened by the velvety texture of milk oolong.

• Espresso: A vibrant citrus acidity comes to the forefront, accompanied by the lightness of green tea and the intense sweetness of candied almonds.

Finca Las Palmeras: Home of the Taza Dorado Champion

Miguel Villa farms just 4 hectares of land in the Pallatanga region. This area is considered one of the most fertile agricultural corners of Ecuador, and the local microclimate is exceptionally well suited for coffee cultivation.

• Golden achievement: Miguel’s exceptional craftsmanship is confirmed by the fact that his coffee won this year’s Taza Dorado – the prestigious competition for the best coffee in the region.

• Exclusive micro-lot: Only 3,000 Sidra trees grow on the entire farm, making every harvest a rare item.

Sidra Variety: A Genetic Wonder from Ecuador

Sidra is currently one of the most sought-after coffee varieties in global barista competitions. It originated in Ecuador through a cross between Red Bourbon and Typica. The result is a coffee that combines the best of both parents – massive sweetness, wild fruitiness, and intoxicating floral aromas often compared to the legendary Gesha variety.

Double Anaerobic Fermentation (Double Fermentation Washed)

The layered flavor profile of this coffee comes from a precisely controlled process orchestrated by Miguel Villa:

1. 48 hours in the cherry: Freshly harvested, perfectly ripe cherries first ferment for 48 hours in sealed barrels without oxygen access.

2. 72 hours in the mucilage: The cherries are then depulped. The exposed beans, still coated in sweet mucilage, are returned to the barrels for another 72 hours of anaerobic fermentation.

3. Washing and drying: After a total of 5 days of fermentation, the beans are washed with clean water and transferred to African beds, where they slowly dry for 20 days under careful supervision.