Majorelle – Sidra

Our relationship with the Andrade Ochoa family began during our sourcing trip to Ecuador, when we first met them at a cupping in Quito. Their warmth, humility and quiet passion for coffee immediately stood out, matched only by the remarkable quality of the coffees they presented.

A few weeks later, after returning home to Bristol, their son Grego visited us just before graduating from Cardiff University. Since then, he has returned to Ecuador to work alongside his family at Marjorelle, bringing fresh energy while continuing the care and dedication that have defined the farm since its beginning.

Located in Ecuador's Amazonian Andes, Marjorelle sits between the active Reventador volcano and the dormant Cayambe volcano, within the Coca-Cayambe Natural Reserve. Constant volcanic ash naturally enriches the soil, while the surrounding rainforest creates one of the most unique coffee growing environments we have ever encountered.

Over the past four harvests we have purchased the family's entire Sidra production, making Sweven the exclusive European home for these remarkable coffees. Watching Grego and his family continue to refine their work each year has been incredibly rewarding, and we feel privileged to share another beautiful harvest from one of our closest producing partners.

This lot is produced from Sidra, one of our all time favourite varieties, celebrated for its remarkable florality, vibrant acidity and refined tropical fruit character. At Marjorelle, Grego and the Andrade Ochoa family continue to showcase just how expressive this variety can become through meticulous processing and careful attention to detail.

Following selective hand harvesting, the cherries undergo an initial 12 hour fermentation in whole cherry before being pulped and partially washed. The coffee is then fermented for a further 12 hours in parchment before receiving a final wash. This carefully structured double fermentation builds complexity while preserving the remarkable clarity and elegance that define the cup.

Drying takes place slowly on African beds inside ventilated polytunnels, allowing the coffee to dry evenly under carefully controlled conditions while maintaining sweetness, structure and aromatic precision.

In the cup, expect elderberry, persimmon and juniper. The profile is bright, sweet and beautifully complex, with layered tropical acidity and delicate botanical aromatics. A mouthwatering floral berry finish lingers long after the final sip, creating a cup that feels both vibrant and effortlessly elegant.

This is another beautiful expression of Marjorelle Sidra, a coffee that continues to remind us why this farm remains one of the most special relationships in our sourcing journey.