Hacienda La Papaya – Sidra Anaerobic

Sourced from the esteemed Hacienda La Papaya in Ecuador's Loja region, this Sidra variety undergoes a meticulous anaerobic fermentation process lasting 120 hours. Cultivated at elevations between 2,000 and 2,100 metres above sea level, the coffee benefits from the region's unique microclimate, enhancing its complex flavour profile. The result is a vibrant cup featuring notes of mandarin, dates, and citrus fruit, offering a harmonious balance of sweetness and acidity.

Notes: Mandarin, Dates, Citrus Fruit

SCA Cup Score - 88

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.