Hacienda La Papaya Sidra Anaerobic Washed

Hacienda La Papaya Sidra Anaerobic Washed

200g
$47.25
$47.25
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Hacienda La Papaya Sidra Anaerobic Washed
Hacienda La Papaya Sidra Anaerobic Washed

Hacienda La Papaya Sidra Anaerobic Washed

$47.25
$47.25

Eucalyptus, apricot and orange

200g

COFFEE PROFILE

This Sidra lot is a juicy, complex filter with flavours of orange and apricot, accompanied by a complex herbal quality that reminds us of fresh Eucalyptus leaves. 

TASTES LIKEEucalyptus, apricot and orange
ROASTFilter
COMPONENTSn/a

Story

Juan Peña is the founder of Hacienda La Papaya and of CafExporto, the exporting company he built to manage dry milling, quality control, packaging and export for producer families across the region. Farms meeting CafExporto's standards join its 'Family Farms' programme, which has helped growers access financial stability and quality seedlings.

Hacienda La Papaya employs seven permanent staff and up to forty additional seasonal workers through the four-month harvest, 80% of them women, all with formal social security - a genuine source of stable local employment. Two certified Q Arabica graders oversee every exported lot, and the farm partners with the University of Cuenca to study soil quality and tree nutrient absorption, irrigating 35,000 trees via drip irrigation to cope with the region's dry-tropical climate.    

PRODUCERJuan Peña
REGIONSaraguro, Loja
VARIETALSidra
PROCESSAnaerobic Washed
ALTITUDE1900-2100 masl
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Origin

Saraguro, Loja, Ecuador

Coffee arrived in Ecuador in the early 1860s, first planted commercially in Manabi province. Loja, in Ecuador's south, is prized for its altitude range and dry, cool climate, producing cups with defined acidity, medium sweetness and delicate aroma. The town of Saraguro, home to Hacienda La Papaya, only emerged as a specialty coffee origin in the 21st century, as growers including Juan Pena and neighbouring producer Abel Salinas moved away from traditional cattle farming and roses towards coffee cultivation - a shift that has since put Saraguro on the map for closely-monitored, research-driven microlots.    

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 30 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00.
Best Freeze Date 7-12 days after roast