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Washed Sidra – Juan Peña, Hacienda La Papaya, Ecuador

299 kr
299 kr
Include taxes. Shipping calculated at checkout.
Amount of coffee
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Amount of coffee

The Jar: Contains 250 grams of fresh roasted specialty coffee beans.

The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.

The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.

The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.

Wholesale

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How to brew

The Double Bloom | 15 g coffee/250 g water

⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams

Brew time for this recipe should be between 2:40-3:00!

Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.

Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB

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For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.

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Product Details

A new release from one of Ecuador’s most recognized producers.

Grown at 2,000 MASL in the Andean mountains, this Sidra from Juan Peña’s Hacienda La Papaya shows just how refined and expressive Ecuadorian coffee can be.

 

  • Variety: Sidra
  • Country: Ecuador
  • Process: Washed
  • Harvest: November 2024
  • Producer: Juan Peña
  • Farm: Hacienda La Papaya


Taste profile:

Complex floral notes with a distinct mandarin sweetness. In the cup we find taste black tea, candied mandarin, stewed plums and a long sweet, effervescent finish.

 

Tasting notes

Black tea

Candied mandarin

Stewed plums

Long, sweet, effervescent finish


About the coffee

This is a washed Sidra—meticulously harvested, fermented for 18–24 hours, and dried under controlled conditions to preserve clarity and aroma. The result is a clean, floral, and fruit-forward cup with vibrant acidity and silky structure.


About the producer

Juan Peña is a former rose grower turned coffee pioneer. His scientific, data-driven approach has made Hacienda La Papaya a benchmark in quality. From custom nutrition experiments to a full drip irrigation system, every detail on the farm is designed to bring out the best in each plant.


Juan’s Sidra is a rust-resistant hybrid of Bourbon and Typica. At its best, it gives a mix of sweetness, acidity, and texture that’s hard to match.


Social impact

Hacienda La Papaya is the only formal employer in the area. It provides social security to its workers, 80% of whom are women. During harvest, local high school students are also hired—a model that’s worked successfully for 7 years.


Details

Origin: Saraguro, Loja, Ecuador

Producer: Juan Peña

Farm: Hacienda La Papaya

Variety: Sidra

Process: Washed

Harvest: November 2024

Altitude: 1,900–2,100 MASL


This lot reflects Juan’s philosophy—scientific precision, bold curiosity, and a deep respect for both the plant and the people. It’s a vibrant, elegant coffee that captures the full story of where and how it was grown.