Ecuador Hacienda La Papaya Sidra

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Clean
  50
• Bright
  40
• Funky
  25

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A Crisp, WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Sidra From Ecuador's Hacienda La Papaya This is a single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. coffee from Hacienda La Papaya in Ecuador, grown by producer Juan Peña and processed as a traditional washed lot. The rare Sidra varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. gives a clean, layered cup of clove, red apple, molasses and milk chocolate. Ideal for brewers who love clarity and bright, spiced fruit. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Clove · Red Apple · Molasses · Milk Chocolate Light-roasted for clarity, with crisp malic acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., a juicy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a clean, gently spiced finish. Coffee Details Origin Ecuador Farm Hacienda La Papaya Producer Juan Peña Variety Sidra Processing Washed Roast Level Light Tasting Notes Clove, Red Apple, Molasses, Milk Chocolate About This Coffee Juan Peña has become one of the most respected names in Ecuadorian coffee. Hacienda La Papaya turned to coffee just over a decade ago, after a failed rose harvest, and a methodical, scientific approach has driven its rise ever since. Each stage of the harvest is documented and refined season after season, producing coffees that reflect Ecuador's terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. with intricate sweetness and floral character. Sidra is a relatively new variety, prized for its clean cup of crisp pear and apple, malic acidity and delicate floral notes. Where Sidra is often pushed through intense fermentation to chase heavy fruit esters, Juan chose to ferment this lot as a classic washed coffee. The result is clarity and bright acidity that let the variety's complex, spiced character shine. How to Brew Ecuador Sidra Espresso Brewing ratio 1 : 2.2 Ground coffee 20g Espresso output 42g Brew time 25-35 seconds Filter Brewing ratio 1 : 17 Ground coffee 15g Total water 250ml Water temperature 93°C Brew time 3 minutes If your cup tastes sharp or thin, grind a touch finer; if it turns bitter or muddy, grind coarser and re-taste. How Much Coffee Is in a Bag? The 283g bag brews roughly 18 cups of filter coffee at 15g per cup, while the 2lb (907g) bag yields aro