The Sidra variety from Hacienda La Papaya has been one that has captured our attention ever since Juan began cultivating this coffee. A native hybrid between the Red Bourbon and Typica varieties, Sidra here takes on remarkable cup qualities, especially when combined with the La Papaya team’s attention to detail.

Sidra cherries grow at some of the higher elevation plots on the farm at Hacienda La Papaya, which itself sits at a high elevation of more than 2000 meters above sea level. For this lot of coffee, the cherries undergo anaerobic processing for 120 hours, with the team tracking temperatures to ensure that the rate of fermentation is optimal for the entire duration. After this multi-day process, the cherries are dried as a naturally processed coffee for 30 days on raised beds, with humidity and temperature sensors to monitor and respond to any changes.

This anaerobic Sidra from La Papaya has become a mainstay of our lineup each year, with distinctive and delightful flavors in the cup. We find a complex, berry-like acidity, as well as a sweet kiwi flavor and dark fruit flavors that remind us of summer blackberry. The texture of this coffee stands out every time as well, changing from a creamy to juicy sensation as the coffee cools.