San Augustin Natural Sidra

From the very first sip, you can find a garden of florals and red berries, followed by vibrant strawberry brightness and the citrus snap of clementine. The sweetness is structured and clear, with ripe stone fruit depth and a clean, juicy texture with a lingering finish.

San Augustin Natural Sidra

Farm: San Agustin Estate
Farmer: Alfonso Villagomez
Location: Pichincha Province, Ecuador
Altitude: 1700 masl
Varietal:  Sidra
Process: Natural

Expect notes of: Strawberry, clementine, ripe stone fruit, juicy & clean with a lingering finish 🍊🍓🥭🧃

Process details:
• Hand-rinsed and floated cherries
• 48-hour sealed-tank fermentation, monitored until pH reaches 3.5–3.6
• Dried for 21–28 days using a hybrid of solar and gas-powered Oreadores
• Stabilised in Quito before export

About the farm and farmer

Nestled just northwest of Quito in Ecuador’s lush highlands, San Agustín Estate is more than a farm, it’s a historical and environmental wonder. Just steps away from ancient Yumbo ruins in the Tulipe region, this land has always attracted those in tune with nature’s rhythms.

Enter Alfonso Villagómez, third-generation steward of the estate, Q-grader, and former environmental consultant. In 2014, he made a bold shift: transforming the family’s dairy land into a boutique coffee farm. What started with a single coffee plant (brought back from Colombia) grew into a vision of exceptional terroir-based coffee, driven by innovation and ecological respect.

Alfonso’s varietal lineup; Typica Mejorada, Sidra, Pacamara, Ethiopian Heirloom was chosen with purpose. And his approach to drying defies the region’s intense humidity. Where others might give up on natural processing, Alfonso engineered a solution: custom-built solar/gas drying chambers that allow for slow, even drying. Resulting precision and sweetness in a region that typically resists both.

Despite recent setbacks like flooding, rainfall, crop loss, Alfonso continues to produce some of the most expressive and clean natural coffees coming out of Ecuador today. His coffee is rare not just in flavor, but in spirit.