Sidra
Washed
Hacienda la Papaya

Tastes Like: Pomelo, Lemongrass, Yellow Peach

Origin: Hacienda la Papaya, Saraguro/Loja, Ecuador

Variety: Sidra

Producer: Juan Peña

Elevation: 1,900-2,100 masl

Process:  Washed

Farm and Producer

Juan Peña began planting coffee at Hacienda La Papaya in Saraguro, Loja, in 2010. The farm's dry-tropical setting is supported by drip irrigation, soil monitoring and dedicated drying rooms.

The farm's Sidra planting dates to 2013, with a dedicated mother-plant block used for seed selection. Sandy-clay loam soils, irrigation and controlled drying form part of Juan's approach to managing this variety.

Variety

Sidra is an Arabica selection associated with specialty production in Ecuador and also cultivated elsewhere in Latin America. Genetic studies have placed tested Sidra material in the Ethiopian genetic group. It is valued for cup-quality potential, with cultivation and processing shaping the expression of each lot.

Processing

After a 15-hour washed fermentation, the coffee is slowly dried under careful environmental control to highlight the variety’s clarity and balance. The result is a sweet, juicy cup with pomelo, lemongrass, and yellow peach notes, anchored by a crisp acidity.