We managed to get a trio of Ecuadors Hacienda La Papaya's Experimental Reserve lots crafted by Juan Andrés Tapia. This special Sidra is Anaerobic Washed and meticulously processed. These limited-edition coffees are the result of an innovative approach to selection, processing, and precision—designed to push the boundaries of flavour and quality.

Sidra Washed Anaerobic

This clean and crisp coffee reminds us of Candied Clementine, Loquat, Elderberry, and tantalizingly Effervescense. Refined sweetness and crisp clarity in Sidra Washed Anaerobic

Process:

This Special Release series highlights the best of Ecuadorian terroir, precision agriculture, and cutting-edge processing. Expect vivid acidity, layered complexity, and extraordinary clarity in flavour. Each variety and process offers a distinct sensory experience, but all showcase the pinnacle of experimental craftsmanship.

1. Precision Selection at Origin

It all begins with the careful hand-selection of only the most pristine cherries, sourced from the finest plants across the farm. A dedicated team, expertly trained in precision harvesting, ensures that only the ripest, most flawless cherries make the cut. From there, an additional layer of refinement occurs during processing—each cherry is assessed for size, colour, and density, ensuring that only the most exceptional ones advance to the next stage.

2. Experimental Processing Innovation

Each variety undergoes a carefully designed experimental process—whether it be washed, natural, anaerobic fermentation, or a cutting-edge new technique. Every lot is handled separately to preserve its distinct characteristics, allowing the inherent flavors of the variety and terroir to shine.

Anaerobic Fermentation: Controlled oxygen-free fermentation that intensifies complexity and depth.

3. Exclusive Drying and Quality Control

After processing, the coffee is transferred to an exclusive drying area, where it undergoes meticulous monitoring to achieve optimal consistency and complexity. A final round of sorting eliminates any imperfections, guaranteeing a cup that meets the highest standards.This lot is from Juan's Typica Mejorado trees, fermented in plastic tanks without oxygen for 5 days, or 120 hours. These plastic tanks are kept very clean but fermentation juices are added from previous anaerobic batches, in a similar concept to a sourdough starter, in order to kickstart the fermentation with an existing culture of bacteria and yeast, pushing in the desired direction and leading to greater consistency. This fermentation enhances the mouthfeel and acidity of the Typica, while maintaining an incredibly clean and juicy expression. A testament to Juan's meticulous work throughout the production process.

VARIETAL

Sidra is known for its desirable traits like high sweetness and a velvety body. Its genetic origins are still debated, with some theories suggesting a link to Ethiopian heirloom varieties, but it has gained popularity in the specialty coffee world for its unique, fruit-forward, and sweet flavour profile. Sidra is primarily grown and produced in South America, particularly in countries like Ecuador and Colombia

We suggest letting the coffee rest for 2-3 wks.

This was our first year Direct Purchase with CafExporto & Hacienda La Papaya

Transparency:

We paid DIRECT : $70/kg cad

Roasted Cost: $82/kg cad