Yunguilla Sidra Natural

This beautifully round cup opens with aromas of brown sugar, cinnamon, and dried strawberry. Notes of black tea, guava, and peach join bright redcurrant acidity in the cup. Lemon zest and semi-sweet chocolate provide the finishing touch.

Details

Producer: Juan Peña Farm: Yunguilla Region: Azuay Province Altitude: 1,400-1,700 masl Varietal: Sidra Process: Natural Roast: Light-Medium Notes: Guava, Butterscotch, Redcurrant

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.

Set between the Andes and the coastal lowlands of southern Ecuador, Juan Peña's Yunguilla Farm sits in a warm, open valley bathed in sunlight nearly every day of the year. Its location in the Andean foothills—lower than Hacienda La Papaya and drier than Yacuri—creates a microclimate that is ideal for growing coffee that’s naturally sweet, soft, and approachable.

Juan Peña's Yunguilla Sidra from Ecuador's Azuay Province showcases the Sidra varietal, a modern cultivar increasingly recognized for its distinctive aromatic profile. Grown at 1400–1700 masl, this lot was processed naturally—a method that typically emphasizes fruit-forward characteristics. PT's Coffee Roasting identifies guava, redcurrant, and dried strawberry alongside warm spice notes like cinnamon and butterscotch, with brighter elements of lemon zest and black tea rounding the cup. Natural-processed coffees tend to show heavier fruit and body, and this lot's range from brown sugar sweetness to semi-sweet chocolate suggests complexity across the cup. Understanding Sidra's potential and how natural processing influences flavor development can deepen appreciation for this origin's coffees.