{"product_id":"epoch-x-jose-rivera-sidra-1","title":"Epoch X - Jose Rivera Sidra","description":"\u003cp dir=\"ltr\"\u003eFinca El Rejo is just one hectare, sitting at 1,750–1,800 metres in San José del Alto, in Peru's Jaén region. Jose Rivera started it alongside his work exporting coffee. He wanted to see producers' realities for himself, not just from behind a desk. He's also part of La Palestina, a committee of 18 neighbouring producers. Each one runs their own farm, but they share what they learn about growing, processing and quality.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMost of El Rejo is Bourbon grown under banana trees for shade and healthy soil. This lot is something rarer: \u003cstrong\u003eSidra\u003c\/strong\u003e, a Typica × Bourbon cross from Ecuador that combines Typica's aromatics with Bourbon's sweetness. It's a favourite on competition stages, and it doesn't take much tasting to see why.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe process is washed, but with extra care. The ripe cherries rest in closed bags for 24–36 hours, then get depulped and ferment another 24–36 hours in tank. After a thorough wash, the coffee dries slowly on raised beds for close to three weeks. You end up with a cup that is clean, sweet and elegant: \u003cstrong\u003emilk chocolate wafer\u003c\/strong\u003e up front, a smooth \u003cstrong\u003esweet tea\u003c\/strong\u003e middle and a \u003cstrong\u003ecandy corn\u003c\/strong\u003e sweetness on the finish. The body is silky.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Milk Chocolate Wafer · Sweet Tea · Candy Corn\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e San José del Alto, Jaén, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jose Rivera, Finca El Rejo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–1,800 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (double fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Raised beds, 18–20 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBrewing tip:\u003c\/strong\u003e Give this one time. Sidra opens up a lot as it degasses, so wait at least \u003cstrong\u003e2 weeks off roast\u003c\/strong\u003e before you brew it. It's at its best as a pour-over: try a V60 at 1:16, around 96°C, with slow pulse pours to keep it clean and sweet.\u003c\/p\u003e","brand":"Epoch Chemistry Coffee House","offers":[{"title":"Default Title","offer_id":67854425751775,"sku":"X-RiveraSidra","price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0364\/6144\/5259\/files\/X_JoseRivera-Sidra.png?v=1790864925","url":"https:\/\/epoch.coffee\/products\/epoch-x-jose-rivera-sidra-1","provider":"Epoch Chemistry Coffee House","version":"1.0","type":"link"}