Ecuador La Papaya Sidra

Coffee overview

Last batch roasted July 20th, 2025

Next up in our La Papaya release for this year is perhaps the most fun. This 120 hour anaerobic washed Sidra offers a plethora of juicy and tropical flavors, along with the hallmark clean character of La Papaya (as much as it can be for this process). This cup is loud and intense!

Coffee flavor profile

Red grape, mango, elderberry.

Acidity: tropical, tart
Sweetness: juicy
Body: slight process
Funk: level 2 (unnatural funk)

Brewing evaluation

Rest: 25+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows an intense cup laden with grape and tropical notes, a lively tartness, and slight process into the finish. This should be a fun one to develop with rest.

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: La Papaya
Producer: Juan Peña
Region: Saraguro
Country: Ecuador
Variety: Sidra
Process: Anaerobic washed
Sourcing: CafeXporto