Washed Sidra – Juan Peña, Hacienda La Papaya, Ecuador
- Precio regular
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299 kr - Precio regular
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- Precio de venta
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299 kr
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Cantidad de café
El Tarro: Contiene 250 gramos de granos de café especial recién tostado.
La Caja: Contiene 100 gramos divididos en 2 x 50 gramos de frijoles enteros estilo competición.
La Bolsa Grande: Contiene 1000 gramos de granos de café especial recién tostado.
La caja Cápsulas: Contiene 10 cápsulas de café biodegradables compatibles con Nespresso.
Al por mayor
¿Quieres comprar más? Consulta nuestra sección de mayoristas .
Cómo preparar cerveza
La Doble Flor | 15 g de café/250 g de agua
⏱ 0:00-0:10 | 50 gramos
⏱ 0:30-0:40 | 50 gramos
⏱ 1:00-1:10 | 150 gramos
¡El tiempo de preparación para esta receta debe ser entre 2:40 y 3:00!
Respecto a la extracción, esta receta da como resultado un valor de TDS de 1,35 ≈ 20,5 % de extracción.
Descargue nuestra guía de preparación V60 GRATUITA, La receta de Double Bloom aquí: PDF oePUB
Envío con UPS
Con UPS podemos garantizar un servicio de entrega rápido y profesional que garantiza que recibirás tu café fresco.
Envío con Post Nord
Para envíos internacionales : una vez que PostNord haya enviado su café fuera de Suecia, lo entregará al servicio postal nacional del país de destino.
Si tiene instrucciones o solicitudes de entrega especiales, deje una nota en su carrito antes de realizar el pago.
Detalles del producto
A new release from one of Ecuador’s most recognized producers.
Grown at 2,000 MASL in the Andean mountains, this Sidra from Juan Peña’s Hacienda La Papaya shows just how refined and expressive Ecuadorian coffee can be.
- Variety: Sidra
- Country: Ecuador
- Process: Washed
- Harvest: November 2024
- Producer: Juan Peña
- Farm: Hacienda La Papaya
Taste profile:
Complex floral notes with a distinct mandarin sweetness. In the cup we find taste black tea, candied mandarin, stewed plums and a long sweet, effervescent finish.
Tasting notes
Black tea
Candied mandarin
Stewed plums
Long, sweet, effervescent finish
About the coffee
This is a washed Sidra—meticulously harvested, fermented for 18–24 hours, and dried under controlled conditions to preserve clarity and aroma. The result is a clean, floral, and fruit-forward cup with vibrant acidity and silky structure.
About the producer
Juan Peña is a former rose grower turned coffee pioneer. His scientific, data-driven approach has made Hacienda La Papaya a benchmark in quality. From custom nutrition experiments to a full drip irrigation system, every detail on the farm is designed to bring out the best in each plant.
Juan’s Sidra is a rust-resistant hybrid of Bourbon and Typica. At its best, it gives a mix of sweetness, acidity, and texture that’s hard to match.
Social impact
Hacienda La Papaya is the only formal employer in the area. It provides social security to its workers, 80% of whom are women. During harvest, local high school students are also hired—a model that’s worked successfully for 7 years.
Details
Origin: Saraguro, Loja, Ecuador
Producer: Juan Peña
Farm: Hacienda La Papaya
Variety: Sidra
Process: Washed
Harvest: November 2024
Altitude: 1,900–2,100 MASL
This lot reflects Juan’s philosophy—scientific precision, bold curiosity, and a deep respect for both the plant and the people. It’s a vibrant, elegant coffee that captures the full story of where and how it was grown.