About this coffee Across the Jubones River from Loja, in the cloud forested Yunguilla Valley of Azuay, Juan Peña has built one of Ecuador’s most exacting coffee operations. He treats farming as a science, monitoring soil, microclimate, and cherry maturation across his farms to dial in ripeness and consistency, and that precision shows in Sidra, an Ecuadorian variety prized for its clarity and silk. This lot is handled simply and deliberately as a low intervention washed, letting variety and place speak without embellishment. The result is delicate and composed, chamomile and butterscotch over a maple syrup sweetness, silky through to a long, clean finish. Origin Ecuador Region Yunguilla Valley, Azuay Producer Juan Peña Varietal Sidra Process Washed Altitude 1,900 to 2,100 m ASL Profile Silky and honeyed, gentle florals, long elegant finish Why this coffee works Sidra is the reason this cup feels the way it does. It is a variety known for clarity and a silky texture, and at 1,900 to 2,100 meters in cloud forest the cherries ripen slowly enough to hold onto that delicacy. Peña’s precision on the farm means the cherry comes in consistently ripe, which is where the honeyed sweetness starts. Washing it with a light hand keeps everything clean and lets the variety carry the cup instead of the processing. Best for Pour over and drip Anyone who takes their coffee black Drinkers who want delicate, floral, tea like cups Brew instructions We drink this one as pour over. Heat water to 195 to 200°F (90 to 93°C) Grind medium for drip, a little coarser for pour over Use a 1:15 ratio, 1g coffee to 15g water Pour slowly to keep the cup clean Brew for 2.5 to 3 minutes Drink it fresh Want more acidity? Drop the water temperature slightly. After more sweetness? Let it brew a touch longer. Drink it black to get the full range.