Peru - San Francisco Sidra

Taste notes: Cantaloupe melon, rosehips, cucumber, cacao
Variety: SIdra
Region, Jaén, Cajamarca
Altitude: 1850 meters
Process: Washed
Producer: Consuelo Rubio
Price paid to producer: €11

Shipping

Our coffees are roasted freshly every friday. After roasting shipping will take around 2-3 days. Keep in mind our coffee are standard shipped as whole beans. Write us in the order notes in case you would like your coffee grinded.

This coffee is roasted for filter only

Consuelo Rubio

Finca San Francisco is located in Caserío El Lirio, Jaén, Peru, at an altitude of 1,850 meters above sea level. It is a family-run estate with deep roots in the region. Their coffee tradition began in the 1970s with Victoriano Quispe, who cultivated the land at a time when limited infrastructure made each harvest especially challenging.

Today, the farm is managed by Consuelo Rubio and her daughters, Blanca Flor and Roxana. They continue this legacy with a strong focus on specialty coffee, where women play an essential role in every stage of production and management. By combining traditional knowledge with improved processing methods, the family works to ensure consistent quality in every lot, reflecting their experience and long-standing dedication to coffee.

Sidra

The Sidra coffee is carefully handpicked at peak ripeness, disinfected, and density-sorted through flotation. After depulping, the beans are placed in tile-lined tanks for controlled anaerobic fermentation. The tanks are covered with plastic sheeting and a layer of cold spring water, creating a thermal seal that keeps oxygen out and slows metabolic activity. This combination of weight and temperature allows the fermentation to continue for up to 48 hours, significantly longer than traditional methods.

The coffee is then washed and moved to shaded drying modules for 20 to 40 days, until it reaches a moisture content of 10–12%. Finally, the beans undergo a 3- to 5-week reposo period to stabilize acids and sugars. This stage softens harsh notes and allows the sensory profile to reach its full balance and maturity before final evaluation.

Why we choose this coffee

We have been surprised (in a good way) by this Peruvian cup due to the sidra’s umami mouthfeel and floral notes. Last years Geisha variety from Consuelo Rubio was a magnificent coffee and this years Sidra was something we looked forward to every time as well. 
Because of the support and co-operation with Gian Carlo from Balance51 since the beginning of Bitterzoet Coffee Roasters, we were in the situation to reserve a bit of this special lot :).