PRODUCER: Juan Peña

FARM: La Papaya

LOCATION: Saraguro, Loja, Ecuador

PROCESS: Natural

VARIETY: Sidra

A FLORAL, RICH CHOCOLATE, JUICY PINK STARBURST CORDIAL

Another stunning coffee from Juan Peña.

Juan Peña of Hacienda La Papaya is an agricultural engineer and award winning coffee producer based in southern Ecuador.

About the Sidra variety:

Sidra is a new hybrid coffee variety, made from Bourbon and Typica, and it melds the characteristics of these two varieties. Dense sugars and weight of a Red Bourbon and the acidity of Typica yields itself to sweet, floral qualities and crisp, juicy, fresh malic acidity.

We are lucky to have a very limited quantity of this guy on our menu.

Whole Bean / For Filter and Espresso

We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.