Chorora – Sidra

We have known Olinka Vélez for around four years now, and first visited Chorora in 2022, shortly after opening the Sweven roastery. From the very beginning, the relationship felt deeply personal. Spending time at the farm never felt like a sourcing trip, but more like visiting family, something that has stayed close to us ever since.

Located in Sozoranga, Loja, Chorora is the sister farm of Yambamine, a farm that has produced some of the most remarkable Sidras we have ever tasted. Situated side by side on steep hillsides surrounded by cloud forest, the farms overlook the Macará Valley and sit along the historic Inca Road that once connected Quito and Cusco.

Chorora is managed by Olinka Vélez, while her sister Diana oversees Yambamine at the slightly higher elevation next door. Together, alongside Diana’s son and our close friend René, they continue pushing Ecuadorian coffee forward through meticulous cultivation and increasingly progressive processing techniques.

More recently, the family received support to establish a dedicated research laboratory focused on microbiology, fermentation and varietal development, allowing them to experiment further with isolated yeasts and advanced processing methods. Their work continues to place Chorora and Yambamine among the most exciting and forward thinking projects in Ecuador.

This particular Sidra stood out to us not only because of the quality of the variety itself, one we continue to consider among our all time favourites, but because of the intricacy of the honey process and the extraordinary clarity and texture it brings to the cup.

This lot is produced from Sidra, a variety believed to be an adaptation of Ethiopian landrace genetics in Ecuadorian soil, celebrated for its intensely floral aromatics, vibrant acidity and refined tropical character.

At Chorora, the coffee undergoes an intricate carbonic maceration honey process, designed to build texture, aromatic complexity and layered fruit expression while maintaining exceptional clarity. Processing begins with a 24 hour oxidation phase, followed by a 72 hour anaerobic fermentation in sealed tanks using isolated yeasts.

After depulping, the coffee undergoes a further 72 hour anaerobic fermentation before drying slowly with the mucilage fully intact, intensifying sweetness and contributing to the coffee’s vivid, effervescent structure.

In the cup, expect clementine, mango and chrysanthemum. The profile is rich and expressive, with layered acidity, a juicy texture and an almost sparkling mouthfeel that unfolds into vibrant tropical fruit and delicate botanical florals.

This is a striking expression of Sidra and another beautiful example of the precision, curiosity and craftsmanship that define the work at Chorora and Yambamine.