Finca Velez, located in the highlands of Azuay, Ecuador, is operated by Juan Carlos Vélez and is known for its small scale, detail oriented production rather than high volume output. The farm works with a strong focus on variety selection and lot separation, allowing each coffee to be processed and evaluated individually for clarity and expression.

This Sidra is cultivated under high altitude conditions typical of Azuay’s mountainous terrain, where cool temperatures and strong diurnal shifts naturally slow development and contribute to dense sugar formation and structured acidity. The farm’s approach emphasizes selective harvesting and careful cherry integrity to ensure consistency before processing.

It is processed using the natural method, with controlled whole cherry drying designed to preserve cleanliness while building complexity through extended contact with the fruit. The focus is on balance between intensity and structure rather than pushing fermentation character.