Hacienda La Papaya: Washed Sidra

Founded by celebrated producer Juan Peña in 2010, Hacienda La Papaya is a benchmark for precision and innovation in Ecuador’s Loja region. Set in a dry-tropical microclimate, the farm combines high-elevation terroir with technical rigour — including drip irrigation, a robust genetic seed bank, and meticulous cultivar development. The result is a consistently high-performing catalogue of varieties grown with purpose and care.

This washed Sidra is a product of that approach. The mother plants were established in 2013 and genetically verified, chosen for their ability to thrive in the farm’s sandy-clay loam soils at altitude. After harvest, the cherries undergo a 15-hour washed fermentation, followed by slow, controlled drying designed to preserve the variety’s clarity and aromatic structure.

In the cup, this Sidra is precise and expressive — bright and juicy, with notes of pomelo, lemongrass, and yellow peach, anchored by a clean, citric acidity.

Hydrangea chose this lot for its vibrancy and balance — a clear example of what’s possible when science, terroir, and intent work in harmony.

Tasting Notes: Pomelo, Lemongrass, Yellow Peach

Producer - Juan Pena

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 6-12 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 - should we have any left in stock!). 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.