This is our fourth time featuring award winning producer Juan Peña and the second time we've featured his delicious Sidra Bourbon. This Sidra is from La Papaya's reserve list and shares a delicate floridity that reminds us of earl grey, with a juicy citric acidity. After handpicking the cherries, they are fully de-pulped for a controlled fermentation process using pure water. The de-pulped cherries will ferment in pure water for approximately 15 hours before they are moved to drying rooms and dried for a controlled time of 11 days. The level of control during each stage of processing allows the farm to obtain clean and delicate flavours. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto. This variety has been established in Hacienda La Papaya since 2013. Sidra is very resistant to rust, has high nutritional elements, and offers medium-high productivity. This variety does not need shade as long as it receives suitable humidity and nutritional levels.