This is our third time featuring Edwin's iconic Sidra, the coffee I think of when I think of Edwin's style and processing approach. When Yellow Rooster, our longest importing partner, started bringing Edwin's coffees stateside, we were one of the first roasters to feature his coffees. I knew then that his coffees stood above the rest, and it would only be a matter of time before the secret was out.
Edwin's advanced processing method of fermenting coffee in mossto, the coffee cherry juice, along with meticulous attention to temperature and other variables, makes this particular profile incredibly consistent. Lavender, raspberry, hard candy, and rosemary botanicals dominate in the cup, and their intensity is well balanced.
We were fortunate to host Edwin last year for a cupping here in Grand Rapids, and over dinner we discussed his personal favorite - Sidra. If you're trying Edwin's coffee for the first time, this is where you start.
