Producer: Juan Peña
Farm: Yacuri
Region: Loja Province
Altitude: 1,300-1,800 masl
Varietal: Sidra
Process: Washed
Roast: Medium
Notes: Candied Pecan, Baked Apple, Chocolate Mousse

Developed through years of careful selection and observation in Ecuador, Sidra is a hybrid between Bourbon and Typica with traces of Ethiopian landrace genetics. From its Bourbon lineage, Sidra inherits body, sweetness, and warmth. From Typica, it gains clarity and fine acidity. And from its Ethiopian ancestry—faint but profound—come floral and tropical fruit characteristics.

Juan Peña's Yacuri Farm lies at the meeting point of two worlds—the Andes and the Amazon—where mist, sunlight, and mineral-rich soils converge to create naturally balanced coffee terroir. The farm’s location inside a protected biosphere ensures pristine air, unpolluted water, and abundant biodiversity that together nurture exceptional coffee plants.

At 1,300–1,800 meters, the trees experience warm days and cool nights. This slow, steady ripening enriches sugars within each cherry, producing beans of high density and natural sweetness with floral high notes.

Situated on the equator, Yacuri enjoys 12 hours of sunlight every day of the year. This stability provides a consistent photosynthetic cycle and predictable maturation season to season, offering consistency from harvest to harvest.