Botz- David Flores - Sydra- Washed - Peru 12oz

Botz- David Flores - Sydra- Washed - Peru 12ozRoasted 1 12 Variety: Sydra Process: Washed Sourced by: Crop to Cup Sydra is one of BOTZs favorite varieties. Weve had the opportunity to roast and taste the variety from Ecuador and Colombia, but never Peru! When we had a chance to visit Finca El Morito back in July of last year, we were delighted to taste a rendition from Peru. The crisp stone fruit qualities were present, but the cup had a different milky and pastry like dimension we werent

Roasted 1/12

Variety: Sydra

Process: Washed

Sourced by: Crop to Cup

Sydra is one of BOTZ’s favorite varieties. We’ve had the opportunity to roast and taste the variety from Ecuador and Colombia, but never Peru! When we had a chance to visit Finca El Morito back in July of last year, we were delighted to taste a rendition from Peru. The crisp stone fruit qualities were present, but the cup had a different milky and pastry-like dimension we weren’t accustomed to when tasting the variety. Could it be the ever-elusive “sweet cashew” profile? Let us explain.  

One day after a cupping with Pepe Rivera in 2024, an owner of Origin Coffee Labs in Peru, BOTZ was discussing its preference for jammy washed lots with more aggressive, extended-ferment washed processing. While Pepe agreed that those coffees were amazing and captivating, he also suggested there was another high caliber profile more focused on laser cup clarity and a silky viscosity. He coined it as “sweet cashew.” BOTZ has been trying to understand it ever since. Only after tasting this sydra lot from David Flores, did we calibrate our own CPU to the sensation. Think crisp cutting acidity meets buttery finish (lemon pound cake, anyone?). With just the right touch of drum and heat, David’s sydra lot highlights bubblegum-like sweetness, a condensed-milk body, and a buttery finish that reminds me of my Baba’s palacinke (Balkan-style crepe).