Juan Peña and his farm, Hacienda La Papaya, have been producing high-quality coffee in Ecuador for many years. Located at an altitude of 2,000 MASL, his 11-hectare farm takes a data driven approach farm management. This season, we purchased several lots from Juan, and this is the separation of his washed Sidra. His Sidra has become a favorite of ours and this season the coffee is dynamic and expressive. We find notes of green apple, pear and sweet baking spices upfront, cooling into a balanced and very clean cup with lingering sweetness. 

At Hacienda La Papaya, innovation and experimentation are key priorities, always aimed at improving quality. What began as a rose farm transitioned to coffee production in 2009. The farm’s first export took place in 2014, marking the beginning of Hacienda La Papaya’s well-earned reputation for both exceptional quality and its scientific approach to coffee cultivation.

Cherries are picked at peak ripeness and floated to remove defects. The ripe cherries are then depulped and submerged in water to ferment for 15 hours. Following fermentation the seeds are thoroughly rinsed to remove all mucilage and moved to the drying rooms where they dry on raised beds for 10-18 days