Harmony Coffee Roaster
SAN AUGUSTIN SIDRA
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To celebrate our 4th Birthday, we've released an unbelievably sweet and vibrant Sidra from Alfonso Villagomez, with flavours akin to Raspberry Jam and Lime. Truly exemplary; quite possibly the highest quality coffee we've bought.
Suitable for: Espresso & Filter Brewing | Best As: Filter (Black), Espresso (Black or Milk)
Flavour Characteristics
Raspberry Jam, Strawberry Quality Street, Bright Florals, Very Silky Body
Origin & Producer Details
- Producer: Alfonso Villagomez
- Farm: San Agustín Estate
- Region: Pichincha, Ecuador
- Variety: Sidra
- Process: Natural, Solar Dried in Oreadores
- Sourced Via: Makicuna (Exclusive)
- Q-Score: 90+
- Quantity Available: Micro-lot (30kg)
Recommended Rest Window: For optimal cup clarity and sweetness, rest this coffee 24–44 days off roast. Read our guide to resting specialty coffee.
Browse Single Origin Coffees | Explore Natural Processed Coffee Beans
About San Agustín Estate
Nestled in Ecuador’s lush highlands, just northwest of Quito, San Agustín Estate is one of the most fascinating and environmentally unique coffee farms in the country.
Located only a few hundred metres from the ruins of the ancient Yumbo civilisation in Tulipe, the land has a long history of connection to nature, agriculture, and ecological balance.
Today, the farm is owned and operated by Alfonso Villagómez; a Q-grader, former environmental consultant, and one of the most methodical coffee producers we have encountered in Ecuador.
A Modern Coffee Farm Built on Generational Land
Although the hacienda has belonged to Alfonso’s family for three generations, coffee production only began in 2014 after Alfonso made the decision to transform the family’s former dairy land into a boutique coffee farm focused on quality and terroir expression.
What started with a single coffee plant brought back from Colombia quickly evolved into a much larger vision. Alfonso carefully selected a range of varieties capable of producing highly expressive and fruit-forward cup profiles in Ecuador’s unique climate.
Varieties grown at San Agustín Estate include:
- Typica Mejorada
- Sidra
- Pacamara
- Ethiopian Heirloom
These coffees are typically characterized by intense sweetness, vibrant fruit profiles, and exceptional clarity.
Producing Natural Coffees in One of Ecuador’s Wettest Regions
San Agustín is particularly unique because it is one of the only farms in the region consistently producing high-quality natural processed coffees.
The challenge is the climate. Tulipe experiences extremely high humidity and significant annual rainfall, conditions that make natural processing incredibly difficult. In most cases, coffees would ferment uncontrollably or struggle to dry evenly.
Rather than avoiding naturals altogether, Alfonso engineered a solution: custom-built solar and gas-powered drying chambers, known locally as oreadores. These slow drying chambers allow temperature and humidity to be precisely controlled throughout the drying phase, creating far more stability and consistency than traditional patio drying would allow in this environment. The result is coffees with remarkable sweetness, cleanliness, and precision.
Climate Challenges at San Agustín
The high rainfall around Tulipe has created increasingly difficult conditions for coffee production in recent years. In 2022, the rainy season was dramatically longer and more intense than usual. Coffee cherries became saturated with water and began falling from the trees before reaching full maturity.
For San Agustín, the impact was devastating: the farm lost approximately 90% of its harvest in 2022, while many neighbouring farms experienced losses closer to 50%. In response, San Agustín implemented additional agronomic precautions throughout 2023 to reduce future losses as climatic conditions become increasingly unpredictable.
Processing at San Agustín Estate
Coffee processing at San Agustín is highly controlled and extremely methodical:
- Sorting & Floating: Ripe cherries arrive at the processing facilities where they are rinsed, sorted, and floated to remove defects.
- Controlled Fermentation: Cherries are placed into sealed fermentation tanks for approximately 48 hours, or until reaching a target pH of around 3.5–3.6.
- Slow Drying: The coffee is transferred into the custom oreadores, drying gradually over 21 to 28 days.
- Stabilization: Once reaching an ideal moisture content of 9–11%, the coffee is moved into stabilized storage in Quito before milling and export.
How to Brew This Coffee
Dial in with Accuracy
Because this coffee is expressive and fruit-forward, accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale—see our guide, The Best Coffee Scales, and our bench favourite, the Felicita Parallel Scale.
Brewing Guidelines
- Rest Window: Follow the recommended 24–44 days off roast for best clarity and balance.
- Filter Brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance florals and citrus intensity. Recommended recipe: Orea V4, 15.5g coffee, 250g water, 2:25 brew time.
- Espresso Brewing: Start with a longer ratio (e.g., 1:2.2–1:2.4) to showcase the intensely sweet berry-like characteristics and balance acidity while preserving body.
Explore more recipes from world-class coffee brewers in our guide to the best pour-over recipes.
Frequently Asked Questions
What does San Agustín Ecuador Natural Sidra taste like?
San Agustín is an unbelievably sweet and vibrant Sidra from Alfonso Villagomez, with flavours akin to raspberry jam, Strawberry Quality Street, bright florals, and a very silky texture.
Is San Agustín suitable for espresso and filter brewing?
Yes—San Agustín is suitable for both espresso and filter brewing. It is best enjoyed as filter coffee served black, or as espresso served black or with milk.
What variety is this coffee?
This coffee is a Sidra variety from San Agustín Estate in Pichincha, Ecuador. Sidra is grown alongside Typica Mejorada, Pacamara, and Ethiopian Heirloom at the estate.
How is this coffee processed?
This coffee is naturally processed and solar dried in oreadores. Ripe cherries are sorted and floated before undergoing a 48-hour sealed tank fermentation to a pH of 3.5–3.6.
What are oreadores?
Oreadores are custom-built solar and gas-powered drying chambers used at San Agustín Estate. They allow temperature and humidity to be precisely controlled during drying in high-humidity climates.
When should I brew San Agustín after roasting?
For the best tasting brew, we recommend enjoying this coffee between 24–44 days off roast for optimal clarity, balance, and sweetness.
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