Hacienda La Papaya Washed Sidra by Juan Peña, Ecuador

One of the defining coffees of modern Ecuador.

A washed Sidra from Hacienda La Papaya in Loja, where Juan Peña has built one of the country’s most refined systems for quality, precision and consistency.

Taste description:
The profile is refined, floral and quietly expressive. In the cup, you’ll find notes of citrus, green apple, cherry and soft caramel sweetness, layered with a delicate floral lift. The texture is silky and transparent, with a bright, clean acidity and a long, elegant finish.

Producer: Juan Peña
Farm: Hacienda La Papaya
Variety: Sidra
Process: Washed
Region: Loja, Ecuador
Altitude: 1,800–2,200 m.a.s.l.

This coffee comes from Hacienda La Papaya, a farm that has become a reference point for Ecuadorian coffee at the highest level. Grown at high elevation in Loja, the coffee develops slowly under stable equatorial conditions, allowing for both structure and aromatic clarity.

Sidra is a variety developed in Ecuador, combining Bourbon and Typica genetics with Ethiopian influence. The result is a coffee known for its balance of sweetness, clarity and lifted florals.

At Hacienda La Papaya, every step is carefully controlled — from selective picking and density sorting to clean fermentation and slow drying — all designed to highlight the character of the variety and the place with as little interference as possible.

Washed

A process built for clarity.

At CafExporto farms such as Hacienda La Papaya, Yacuri and Yunguilla, the washed method is used to reveal the most transparent expression of each coffee — clean, floral and precise.

Ripe cherries are selectively picked, often over multiple passes, ensuring only the best fruit is used. After harvest, the coffee is carefully sorted by density before being depulped, leaving the beans covered in their natural sugars.

Fermentation is controlled and deliberate. The coffee is then washed with clean Andean spring water, removing any remaining mucilage and preserving brightness and structure in the cup.

Drying is slow and measured — typically for 19 days on raised beds. The goal is stability, consistency and balance.

Nothing added. Nothing forced.
Just a process designed to let the coffee speak clearly.

This part of southern Ecuador is known for:

• High elevation
• Dry mountain air
• Stable equatorial light
• Slow cherry maturation

These conditions help build:

• Clarity
• Structured acidity
• Floral lift
• Transparent sweetness

Hacienda La Papaya has become one of the benchmarks for modern Ecuadorian coffee.
A coffee shaped by precision, but never at the expense of elegance.