Ilse Coffee

Ecuador | Juan Pena - Sidra

From Juan Peña's Hacienda La Papaya in Saraguro, Loja at 2,000 MASL, this washed Sidra exemplifies Ecuador's high-altitude potential. Cherries are sorted by float, depulped, fermented 15 hours in water, then dried on raised beds for 10–18 days—a process that delivers clarity and complexity. Expect pear juice, apple, pineapple, stone fruit, ginger, and subtle botanicals with a crisp, clean backbone. This is a standout lot from a farm that blends data-driven cultivation with genuine innovation.