Yungilla [Sidra Natural]

Starting at 20,90 €

Ecuador

Tasting Notes:Passion Fruit - Baked Apple - Red Plum

Our Yunguilla Sidra Natural lot is a testament to the expertise of Juan Pena, one of Ecuador’s most influential specialty coffee producers, with whom we have been working for several years. Grown on the Yunguilla farm, this Sidra variety showcases the finesse of its terroir thanks to a meticulous agronomic approach and expertly controlled natural drying.

Yunguilla is the new project developed by Juan Pena; it is now part of the same production project, bringing its own sensory identity to the table. Since 2019, based in Ecuador’s Yunguilla Valley, the producer has sought to explore new terroirs while applying the same standards of excellence that have earned him his reputation at Hacienda la Papaya. The Yunguilla Valley, which is warmer and drier, enjoys abundant sunshine and volcanic soils that promote the slow ripening of the coffee cherries.

When brewed in a cup, this Sidra Naturel coffee captivates with its intensely aromatic profile, blending notes of passion fruit, baked apple, and red plums. Its natural sweetness and silky texture make it a complex and well-balanced coffee.

Producer	Juan Peña, Yunguilla
Variety	Sidra
Process	Natural
Roasting	Filter
Score	88

TASTING NOTES

Passion Fruit - Baked Apple - Red Plum

AcidityMedium

BodySilky

RoastingLight

Harvest2026

HACIENDA LA PAPAYA

The Excellence of Ecuadorian Coffee

Located at an altitude of 1,900–2,100 meters in the Andean region of Saraguro, Hacienda La Papaya is a pioneering farm in the Ecuadorian specialty coffee industry, founded by Juan Peña in 2010.

A true center for research and innovation, the finca combines scientific rigor with respect for the land: drip irrigation, sensor-based monitoring, controlled drying, and a unique gene bank preserving the most sought-after varieties (Geisha, Sidra, Pacamara, Typica, Yellow Bourbon, and others).

Beyond quality, Hacienda La Papaya plays a vital social role by employing members of the local community—particularly women—and by training the next generation of producers.

Year after year, the result remains the same: refined, complex, and consistent coffees that regularly win international awards.