This is a 200g bag, shipping August 2—your whole order will ship together!
PINEAPPLE / TAMARIND / SPICED CHOCOLATE
Sweetness ●●●●● Acidity ●●●●○ Body ●●●●○
This Sidra's profile is highly aromatic, fruity, and wild. The flavours showcase tropical fruits, a winey acidity, and a bit of spice. We also find citrus fruits and chocolate tones which add a fantastic complexity. Like most Sidra varietals, the aftertaste is long and there is a wonderful mouthfeel with an elegance that mirrors a beautiful rum.
*Please note, preorder coffees are excluded from discounts.
|Process||Oak Barrel Fermentation
|Farm||Hacienda La Papaya
||Saraguro, Loja, Ecuador
Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions.
Juan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, Gesha, with others also in production. He is always actively engaged with processing experiments and tries to find the next best practice or method to make improvements to the coffee he produces. With the support of Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya is able to introduce scientific, refined practices and measurements into their production.
Juan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill, to help the overall sector of La Papaya grow and develop. Segundo Cartuche is an example of this, with his own plot of land and his own production, via the support of Hacienda La Papaya.
The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavours in the cup.
This coffee is harvested following a strict ripeness criteria, exposed to a dry anaerobic fermentation of 14 hours afterwards and dried on raised beds to the ideal moisture content.
This Oak Barrel process started as an experiment in 2018 at Hacienda La Papaya. It consists of placing whole cherry in sealed, used rum barrels for 120 hours environmental rooms that are fully controlled. Following this unique style of fermentation, the cherries are dried for nearly 30 days in drying rooms.
The Gold Series provides an exclusive chance to order some of the best coffees in the world with highly innovative varieties and processing methods. Brimming with distinctive flavour notes, one of these extremely limited editions will release on the 15th of every month, and will be available to preorder for two weeks.
Once your order is received, it will be processed and shipped in 1-3 days.
Free delivery in Calgary for orders over $20.
Free delivery across Canada & the US for orders over $75
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