{"product_id":"harbor-log-0001-ecuador-pichincha-sidra-light-roast-300g","title":"Harbor Log #0001 — Ecuador Pichincha Sidra, Light Roast (300g)","description":"\u003cp\u003eHarbor Log #0001 opens the series with a coffee that earns the entry: a washed Sidra microlot grown at 2,450 metres in Ecuador's Pichincha province — the province where the variety itself is believed to have originated.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIn the cup.\u003c\/strong\u003e Bright grapefruit up front, dried cranberry behind it, and a base of molasses and cocoa. The acidity is sparkling and phosphoric — think citrus soda rather than lemon juice — with a mild, candy-like sweetness that holds as the cup cools.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe producer.\u003c\/strong\u003e Pablo Ponce owns and manages Finca San Pablo in Pichincha. He came to specialty coffee sideways: he developed his palate for fine coffee while living in Milan, and brought that standard back to his own land. This is a traceable microlot — one farm, one variety, one harvest.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Sidra is worth knowing.\u003c\/strong\u003e Sidra is a rare Ecuadorian variety, widely believed to be a Bourbon–Typica cross, and it is still barely planted outside the country. At 2,450 metres the cherries mature slowly and the beans arrive dense, which is what gives this cup its clarity and its long, sweet finish.\u003c\/p\u003e\n\n\u003ch3\u003eSpecs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Finca San Pablo, Pichincha, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Pablo Ponce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 2,450 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast level:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping score:\u003c\/strong\u003e 86\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 300g, whole bean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e B23728\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBrewing it\u003c\/h3\u003e\n\u003cp\u003eDense, high-grown, lightly roasted coffee asks a little more of you than a supermarket bag. Start at 1:16 — 20g coffee to 320g water — ground medium-fine, water at 205°F \/ 96°C. If the cup tastes thin or sour, grind finer. If it tastes dry or hollow, grind coarser. Give the beans a couple of days to rest after the roast date before you brew.\u003c\/p\u003e\n\n\u003cp\u003eA 300g bag runs to roughly fifteen brews at that ratio. Whole bean only. We roast in batches, so every Harbor Log entry is a finite lot — when it's gone, the log moves on.\u003c\/p\u003e","brand":"Blue Sail Coffee","offers":[{"title":"Default Title","offer_id":53639313621306,"sku":"BSC-HL0001-300-WB","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1006\/8272\/7738\/files\/6D2F2A31-6539-4568-AB13-0A26F6DAA5E2.png?v=1782243212","url":"https:\/\/bluesailusa.com\/products\/harbor-log-0001-ecuador-pichincha-sidra-light-roast-300g","provider":"Blue Sail Coffee","version":"1.0","type":"link"}