A new release from one of Ecuador’s most recognized producers. Grown at 2,000 MASL in the Andean mountains, this Sidra from Juan Peña’s Hacienda La Papaya shows just how refined and expressive Ecuadorian coffee can be. Variety: Sidra Country: Ecuador Process: Washed Harvest: November 2024 Producer: Juan Peña Farm: Hacienda La Papaya Taste profile: Complex floral notes with a distinct mandarin sweetness. In the cup we find taste black tea, candied mandarin, stewed plums and a long sweet, effervescent finish. About the coffee This is a washed Sidra—meticulously harvested, fermented for 18–24 hours, and dried under controlled conditions to preserve clarity and aroma. The result is a clean, floral, and fruit-forward cup with vibrant acidity and silky structure. About the producer Juan Peña is a former rose grower turned coffee pioneer. His scientific, data-driven approach has made Hacienda La Papaya a benchmark in quality. From custom nutrition experiments to a full drip irrigation system, every detail on the farm is designed to bring out the best in each plant. Juan’s Sidra is a rust-resistant hybrid of Bourbon and Typica. At its best, it gives a mix of sweetness, acidity, and texture that’s hard to match. Social impact Hacienda La Papaya is the only formal employer in the area. It provides social security to its workers, 80% of whom are women. During harvest, local high school students are also hired—a model that’s worked successfully for 7 years. Details Origin: Saraguro, Loja, Ecuador Producer: Juan Peña Farm: Hacienda La Papaya Variety: Sidra Process: Washed Harvest: November 2024 Altitude: 1,900–2,100 MASL This lot reflects Juan’s philosophy—scientific precision, bold curiosity, and a deep respect for both the plant and the people. It’s a vibrant, elegant coffee that captures the full story of where and how it was grown.