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Another gem from Juan Peña’s Yacuri Farm, this time a Sidra variety with all of its fun flavor complexities. This selection delivers comforting dulce de leche and peach tart notes. An orange creamsicle finish lingers with subtle hints of passionfruit and lilac.
Sidra is widely considered a hybrid of Bourbon and Typica varieties created in a Nestle coffee breeding lab in Pinchincha, Ecuador. Recent testing suggests it traces back to Ethiopian landrace genetics. There is still some debate about its definitive parentage, but one thing that is not debated is its unique flavor profile. Sidra commonly contains a silky body, apple-like acidity, and floral and fruit notes that make for a delicious final cup.
Yacuri sits where the Andes meet the Amazon, creating one of the most naturally balanced coffee ecosystems on earth. Diverse topography creates distinct microclimates and resulting flavor profiles – caramel and chocolate notes on lower slopes, citrus and florals at upper elevations. Each lot expresses a distinct layer of the landscape. After selective hand-harvesting and flotation sorting to remove defects, the coffee undergoes an 8-hour in-cherry fermentation before depulping. A 12-hour wet fermentation and rigorous washing through grading channels remove remaining mucilage and separate beans by density. The coffee then dries for 9-18 days under controlled conditions, using African raised beds or mechanized drying rooms with temperature and humidity sensors, until its moisture content stabilizes. This level of exactitude ensures the clean cup and brightness that define Sidra's character. Sourced through CafExporto, this lot represents Juan Peña's commitment to precision agriculture and the belief that exceptional coffee begins with respect for the land.