Juan, a multigeneration farmer with roots in long-stem-rose production, transitioned to coffee cultivation around 2010 following adverse weather conditions that decimated his flower fields. Notably, Juan's dedication to experimentation is evident in his "garden of inputs," where coffee trees are labeled with the specific fertilizers they receive, allowing him to track their effects. He also provides space and seedlings to neighbors and workers, fostering community engagement and empowerment. Hacienda la Papaya, Juan's farm, serves as a beacon of opportunity, offering formal employment with social security benefits to 7 permanent workers and up to 40 additional hires during harvest season, all from the local community. Notably, Juan employs high school students during school vacation months, providing valuable work experience and contributing to the community's economic stability.
The Sidra is a modern rarity with debated origins: Some believe it emerged from Nestle's labs, while others point to heirloom varieties in Ethiopia as its source. Sidra captivates with its dominant stonefruit flavors, subtle citrus undertones, and smooth, silky mouthfeel. The natural anaerobic process gives the coffee time to ferment and bring out the best in Sidra. This is yet again the marriage of intense research, dedication and craft.
