Ecuadorian coffee producer Mariana Flores has been running Finca San Luis since her father’s passing in 2023. Her return to the coffee farm saw rejuvenation and rebuilding through an emphasis on high-quality specialty coffee that can help them reach international markets.

This anaerobic washed lot has managed to reach Coborn Coffee’s south London roastery, who've brought out sweet and bright flavours of cooked pineapple and caramel, just like your nan’s upside down cake. It makes use of Sidra, a coffee variety native to Ecuador but rarely seen outside this origin. It’s rumoured that Sidra originated from a Nestle hybrid experiment but it’s gained recent fame for its use on coffee competition stages, where it brings high sweetness, acidity, and layered fruit complexity to the cup.