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This beautiful tasting Sidra was produced by the farm La Josefina Estate, and then dry milled by Hacienda La Papaya.
La Josefina Estate farm is located in El Chaco canton, Parroquia Santa Rosa, Napo Province. It was established in 2014 and is owned by Leopoldo Andrade who is an engineer in business administration. He bought the land for the purpose of this coffee project. He and his family are coffee pioneers as they were the first producers in the area. The farm is in an ecological reserve called “Coca Cayambe” at approx. 1500 MASL.
These lands are regularly covered by the volcanic ashes of Reventador mountain and the earth is nourished by the rich ash on a continual basis as Reventador is spewing ashes every day. Adjacent to the farm, there is a small town named Cascabel with a population of between 100-150 people. The next biggest town is located 30 min away, named El Chaco.
They have named the area where they farm coffee “Amazalia”. This name means
Amazonia (Amazon jungle). It comes from an Amazonian hummingbird called
Hacienda La Papaya is owned and operated by Juan Pena, one of Ecuador's most famous specialty coffee producers. He has been recgonized for many top producer awards in Ecuador and throughout the world. His coffee has also been utilized in many Barista Competitions.
This Sidra lot undergoes a traditional washed processing, with a 15 hour mucilage open-air fermentation in ceramic tanks, followed by 11 days of drying in controlled temperature and humidity rooms.
Region: Parroquia Santa Rosa, Napo, Ecuador
Processing: Fully Washed
Altitude: 1,700 M.A.S.L
This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.