GRAPE | PLUM | JUICY

The Sidra variety from Hacienda La Papaya has been one that has captured our attention ever since Juan began cultivating this coffee. Through processing and meticulous cultivation, Sidra here takes on remarkable cup qualities, especially when combined with the La Papaya team’s attention to detail.

Sidra cherries grow at some of the higher elevation plots on the farm at Hacienda La Papaya, which itself sits at a high elevation of more than 2000 meters above sea level. For this lot of coffee, the cherries undergo anaerobic processing for 120 hours, with the team tracking temperatures to ensure that the rate of fermentation is optimal for the entire duration. After this multi-day process, the cherries are dried as a naturally processed coffee for 30 days on raised beds in a UV-protected drying room, with humidity and temperature sensors to monitor and respond to any changes.

Hacienda La Papaya’s anaerobic Sidra has become a mainstay of our lineup each year, with distinctive and delightful flavors in the cup. We experience a crisp, green grape, with red and black plum flavors supporting a juicy texture.

Country / Ecuador

Producer / Juan Peña

Location / Saraguro

Process / Anaerobic natural

Variety / Sidra

Altitude / 2000 masl