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At Hacienda La Papaya, farmer Juan Peña has transformed his background in rose cultivation into a pursuit of extraordinary coffee. After shifting to coffee in 2010, he embraced experimentation, creating a “garden of inputs” where each tree is carefully studied, while also sharing seedlings and opportunities with his community. His Sidra undergoes 120 hours of anaerobic fermentation before shade drying in whole cherry, a method that preserves sweetness and complexity. This dedication makes each harvest a reflection of research, care, and community.
Tasting Notes: Succulent and Vivid with notes of Apricot, Bright Orange, Strawberry, and Peach Blossom.
Brewing Tips: HERE
This coffee is on a limited schedule and is set to only roast once per week. All items ordered alongside will be delayed until they are able to ship.
$30.00
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