Juan Peña - Ecuador Reserve Sidra
This is our fourth time featuring award winning producer Juan Peña and the second time we've featured his delicious Sidra Bourbon. This Sidra is from La Papaya's reserve list and shares a delicate floridity that reminds us of earl grey, with a juicy citric acidity.
200G
Juan Peña - Ecuador Reserve Sidra
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Sidra
- Country: Ecuador
- Region: Saraguro/Loja
- Process: Washed
- Altitude: 1900-2100 MASL
- Harvest: October 2024
- Producer: Juan Peña
- Farm: Hacienda La Papaya
- Roast Level: Extra-Light
In the cup
We taste juicy red apples and delicate florals that remind us of earl grey tea. This coffee has a silky mouthfeel with a clean but sparkling finish.
Funky
Experimental
About The Producer
Hacienda La Papaya, with 28 acres and 1900-2100 MASL, is the Pioneer of coffee cultivation in the Saraguro region. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology, such as drip irrigation. Their vision has always been very clear about producing only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35,000 plants. Juan Peña is the founder, director and partner of Hacienda la Papaya, where he has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.
Processing
After handpicking the cherries, they are fully de-pulped for a controlled fermentation process using pure water. The de-pulped cherries will ferment in pure water for approximately 15 hours before they are moved to drying rooms and dried for a controlled time of 11 days. The level of control during each stage of processing allows the farm to obtain clean and delicate flavours. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto.
Variety
This variety has been established in Hacienda La Papaya since 2013. Sidra is very resistant to rust, has high nutritional elements, and offers medium-high productivity. This variety does not need shade as long as it receives suitable humidity and nutritional levels.
Direct