Perched high in the Andean range of southern Ecuador, Hacienda La Papaya has become one of the defining names in modern Ecuadorian specialty coffee. Under the direction of Juan Peña, the farm brings together science, craft, and terroir, treating each lot with a level of precision that has shaped its international reputation.
This Sidra comes from Loja, where dry mountain air, cool nights, and high light intensity create ideal conditions for slow cherry development. Each tree is monitored through the Integrated Coffee Pulse system, tracking soil, climate, water, and plant health in real time. This careful approach supports uniform ripening, stable density, and the aromatic quality for which Sidra is known.
As a variety, Sidra carries both sweetness and elegance. Its Bourbon and Typica lineage contributes body, structure, and fine acidity, while its aromatic character has made it one of Ecuador’s most captivating coffees.
For this natural lot, ripe cherries are selectively handpicked, cleaned, and dried slowly over 20 to 30 days on raised beds or in solar drying rooms. The result is a cup that feels vivid yet controlled: vibrant cherry and currant-like acidity, black grape sweetness, and a silky mouthfeel that becomes more syrupy as it cools. Blackcurrant and nectarine become more pronounced, carrying into a mellow black tea finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
