Ecuador Hacienda La Papaya Sidra
Ships within 1 week of your roast date.
A Crisp, Washed Sidra From Ecuador's Hacienda La Papaya
This is a single origin coffee from Hacienda La Papaya in Ecuador, grown by producer Juan Peña and processed as a traditional washed lot. The rare Sidra variety gives a clean, layered cup of clove, red apple, molasses and milk chocolate. Ideal for brewers who love clarity and bright, spiced fruit.
Tasting Notes
Clove · Red Apple · Molasses · Milk Chocolate
Light-roasted for clarity, with crisp malic acidity, a juicy mouthfeel and a clean, gently spiced finish.
Coffee Details
| Origin | Ecuador |
| Farm | Hacienda La Papaya |
| Producer | Juan Peña |
| Variety | Sidra |
| Processing | Washed |
| Roast Level | Light |
| Tasting Notes | Clove, Red Apple, Molasses, Milk Chocolate |
About This Coffee
Juan Peña has become one of the most respected names in Ecuadorian coffee. Hacienda La Papaya turned to coffee just over a decade ago, after a failed rose harvest, and a methodical, scientific approach has driven its rise ever since. Each stage of the harvest is documented and refined season after season, producing coffees that reflect Ecuador's terroir with intricate sweetness and floral character.
Sidra is a relatively new variety, prized for its clean cup of crisp pear and apple, malic acidity and delicate floral notes. Where Sidra is often pushed through intense fermentation to chase heavy fruit esters, Juan chose to ferment this lot as a classic washed coffee. The result is clarity and bright acidity that let the variety's complex, spiced character shine.
How to Brew Ecuador Sidra
Espresso
| Brewing ratio | 1 : 2.2 |
| Ground coffee | 20g |
| Espresso output | 42g |
| Brew time | 25-35 seconds |
Filter
| Brewing ratio | 1 : 17 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93°C |
| Brew time | 3 minutes |
If your cup tastes sharp or thin, grind a touch finer; if it turns bitter or muddy, grind coarser and re-taste.
How Much Coffee Is in a Bag?
The 283g bag brews roughly 18 cups of filter coffee at 15g per cup, while the 2lb (907g) bag yields around 60 cups. With a variety as rare as washed Sidra, each bag is a chance to slow down and taste something genuinely uncommon — a clean, spiced single origin you won't find on every shelf.
Frequently Asked Questions
Is this better as espresso or filter?
It shines both ways. As filter it is crisp and juicy with apple and clove; as espresso it pulls sweeter and rounder, leaning into molasses and milk chocolate. Start with the recipes above and adjust to taste.
What does Ecuador Sidra taste like?
Clean and layered: clove, red apple, molasses and milk chocolate, with crisp malic acidity and a juicy, mouthwatering feel. The washed process keeps it bright and clear rather than heavy or boozy.
How fresh is the coffee?
We roast in Kuala Lumpur and ship within one week of your roast date. This light-roasted Sidra is at its best a couple of weeks after roasting, so it has time to settle before you brew.
What grinder setting should I start with?
Use a medium grind for filter and a fine grind for espresso. If the cup is sharp or weak, go finer; if it's bitter or muddy, go coarser. Small steps make a big difference with Sidra.
Do you offer free shipping?
Yes. Free shipping within Malaysia on orders over RM80.
Want to try before committing? Explore the Taster Box. Buying for an office or café? See Bulk & Office Orders.
In the cup.
How Ecuador Hacienda La Papaya Sidra shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
