Miguel Dota

Flower Child Coffee highlights a small but striking Sidra lot from Miguel Dota in Seraguro, Ecuador. Grown at 1,950 meters on the Dota family’s hillside plots, this variety has thrived alongside Mejorado in their garden-scale farms. Sidra is believed to trace back to Ethiopian landrace genetics, and here it shows why the variety has made a name in Ecuador for refined, high-scoring cups.

Processing keeps the profile precise. Cherries are picked at peak ripeness with high brix, hand sorted, and depulped the same day. The coffee is dry fermented for 24 hours, then fully washed and dried on raised beds for up to two weeks. That classic washed approach tends to emphasize clarity and structure, and at this altitude slower cherry development often means sweetness with distinctly etched acidity.

In the cup, the roaster describes the taste as marionberry, grapefruit, and floral. It tastes sweet and clean with citrus brightness and berry-like juiciness. It might remind you of blackberry jam, pink grapefruit, and a light blossom lift, with a creamy hint that could read as vanilla. You may also find blueberry, blood orange, lemon meringue, and a gentle savory undertone that adds depth without heaviness. The body feels full yet delicate, carried by a crisp, citric finish that keeps you reaching for another sip. Harvested September 2025.