Josh’s notes:
Savory and smooth, this coffee is thick, honey-like drinking! On bloom I actually smell fresh fruit salsa which continues into the cup’s aroma. It’s truly unique. The flavor is very sweet, like baked apples or spiced apples. It is very easy to gulp down, almost like a warm apple cider. Really unique flavor profile from an origin we don’t see a ton of, roasted expertly a bit darker than usual for us.
Red Poison’s notes:
The name Sidra is said to come from the apple wine called cider.
As the name suggests, the biggest feature of this bean is its powerful yet elegant fruitiness, reminiscent of ripe apples or baked apples.
The moment you put it in your mouth, you'll be surprised by the smooth texture, with a thick, honey-like texture that makes you feel like you're rolling a candy around in your mouth.
The delicate and elegant floral and jasmine scent is reminiscent of native Ethiopian varieties, and the layered depth created by anaerobic fermentation.
The sweetness and elegance of this beer increases as it cools. The traditional clarity of washed beer is enhanced by cutting-edge fermentation technology, resulting in a more complex and elegant drink.
Roast:
Roasted medium and spectacularly by our friends at Red Poison in Kanagawa, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
Savory and smooth, this coffee is thick, honey-like drinking! On bloom I actually smell fresh fruit salsa which continues into the cup’s aroma. It’s truly unique. The flavor is very sweet, like baked apples or spiced apples. It is very easy to gulp down, almost like a warm apple cider. Really unique flavor profile from an origin we don’t see a ton of, roasted expertly a bit darker than usual for us.
Red Poison’s notes:
The name Sidra is said to come from the apple wine called cider.
As the name suggests, the biggest feature of this bean is its powerful yet elegant fruitiness, reminiscent of ripe apples or baked apples.
The moment you put it in your mouth, you'll be surprised by the smooth texture, with a thick, honey-like texture that makes you feel like you're rolling a candy around in your mouth.
The delicate and elegant floral and jasmine scent is reminiscent of native Ethiopian varieties, and the layered depth created by anaerobic fermentation.
The sweetness and elegance of this beer increases as it cools. The traditional clarity of washed beer is enhanced by cutting-edge fermentation technology, resulting in a more complex and elegant drink.
Roast:
Roasted medium and spectacularly by our friends at Red Poison in Kanagawa, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
