Yacuri Sidra Washed

This rich, silky cup boasts aromas of nougat, baked apple, and caramel. Chocolate mousse and hazelnut notes are balanced by pink lemonade acidity, with candied pecan lingering in the long finish.

Details

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

The Story 

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.

This washed Sidra from Juan Peña's farm in Ecuador's Loja Province sits at an elevation of 1300–1800 masl, where the Sidra varietal is prized for its distinctive character. The washed processing method typically emphasizes clarity and brightness, qualities evident here through the pink lemonade acidity framing the cup's sweeter elements. PT's Coffee Roasting identifies layers of candied pecan, baked apple, and chocolate mousse, rounded by nougat, caramel, and hazelnut—a profile suggesting both fruit-forward and confectionary dimensions working in balance.