Farm: Hacienda La Papaya Variety: Sidra Altitude: 1,800-2,000 Meters Above Sea Level Process: Fully Washed Harvest: August 2024 Notes: Loquat, Oolong, berry compote. This is our first year purchasing Sidra from Hacienda La Papaya. This lot really stood out on the cupping table. The profile is fun and complex with tea-like fruit. There are long notes of golden grape, stone fruit & aromatic phrasings of a spring garden. This Sidra has a big body, med.+ sweetness & firm acidity, all amplified at cool. Sidra has been genetically identified as an Ethiopian Landrace variety, the berry characteristics shine through in this regard with a quality all it's own being grown high up in the mountains of Ecuador. Hacienda La Papaya has been celebrated for innovation and quality amongst roasters & coffee-people for over a decade now. La Papaya's coffee plants sprawl out over 28 acres high in the mountains. Juan is a legend, developing the production each year with new tech and insights. This year, he ran this coffee through the density sorter 5x which has produced a super clean and consistent cup. He is careful and methodical in his processing. Throughout the processing of the cherries, the team keep temps stable and target moisture-content exact, which makes for a more uniform roast. It's a special lot and fun way to compare Sidra vs. Mejorado if you get both of La Papya's coffees from us. Last Roast was May 19th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.

Farm: Hacienda La Papaya Variety: Sidra Altitude: 1,800-2,000 Meters Above Sea Level Process: Fully Washed Harvest: August 2024 Notes: Loquat, Oolong, berry compote. This is our first year purchasing Sidra from Hacienda La Papaya. This lot really stood out on the cupping table. The profile is fun and complex with tea-like fruit. There are long notes of golden grape, stone fruit & aromatic phrasings of a spring garden. This Sidra has a big body, med.+ sweetness & firm acidity, all amplified at cool. Sidra has been genetically identified as an Ethiopian Landrace variety, the berry characteristics shine through in this regard with a quality all it's own being grown high up in the mountains of Ecuador. Hacienda La Papaya has been celebrated for innovation and quality amongst roasters & coffee-people for over a decade now. La Papaya's coffee plants sprawl out over 28 acres high in the mountains. Juan is a legend, developing the production each year with new tech and insights. This year, he ran this coffee through the density sorter 5x which has produced a super clean and consistent cup. He is careful and methodical in his processing. Throughout the processing of the cherries, the team keep temps stable and target moisture-content exact, which makes for a more uniform roast. It's a special lot and fun way to compare Sidra vs. Mejorado if you get both of La Papya's coffees from us. Last Roast was May 19th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.