LIGHT
Ecuador . Juan Peña
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.
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.
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.
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.
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.
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.
