Yungilla Sidra

Juan Peña comes from a multigenerational farming family with roots in long-stem rose production, transitioning to coffee around 2010 after severe weather impacted his flower crops. His approach to coffee is grounded in high-level agronomy, with a focus on plant health as the foundation for quality. Through detailed data tracking, soil management, and precise cultivation practices, Juan has built a system that prioritizes consistency, clarity, and sweetness across every coffee he produces. In 2019, Juan expanded his work beyond Hacienda La Papaya, planting new farms in nearby communities including Yunguilla. Set in a warm, sunlit valley between the Andes and the coastal lowlands, Yunguilla produces coffees that are naturally sweet, balanced, and fruit-forward, shaped by its dry climate, volcanic soils, and steady sunshine.

This natural Sidra from Yunguilla is a vibrant expression of both place and variety. Known for its fruit-forward character and subtle spice, Sidra thrives under Juan’s meticulous care. In the cup, it opens with ripe strawberry and peach sweetness, layered with a gentle cinnamon spice that adds warmth and complexity. The result is a dynamic and expressive coffee that reflects both innovation and terroir.