Out of stock

Saraguro, Ecuador

Juan Peña

A lovely anaerobic fermented sidra lot from one of the top producers in the world!

This product is currently out of stock and unavailable.

We taste

blackberry, cherry, dark chocolate

...in this coffee.

This is our third year offering a special lot from award winning producer Juan Peña, and his farm Hacienda la Papaya.  In 2013, Juan and his team planted the Sidra variety on his farm.  10 years later, we have the privilege of sharing this anaerobically fermented Sidra microlot with you!

What is anaerobic fermentation? After picking, the cherries are placed in polyethylene tanks and fermented without oxygen between 100 to 240 hours.  The whole cherries are then set out to dry for roughly 30 days.  While this fermentation process can produce dramatically fruity cups, this particular lot, though definitely fruit forward, is not wild or over the top.  We are tasting notes of blackberry and cherry, all wrapped up in a dark chocolate and a soft red wine like finish. You may also detect a more silky texture to the body which we think is due to the anaerobic fermentation. Unique and delicious coffee from one of the best producers in the world. Enjoy!

Region
Region
Saraguro, Ecuador
Flavors
Flavors
blackberry, cherry, dark chocolate
Process
Process
anaerobic/natural process
Aromatics
Aromatics
berries
Acidity
Acidity
malic acidity
Sweetness
Sweetness
sugarcane
Producer
Producer
Juan Peña
Altitude
Altitude
1900-2100 m
Varieties
Varieties
Sidra
Photo of Juan Peña

Juan Peña

Hacienda La Papaya

What do you do when one of the most highly recognized producers in the world reaches out to see if you’d be interested in purchasing coffee from their farm? You say HECK YA! Please send samples!

Learn More

Transparency Information

Green Cost Illustration
Green Cost
$10.50/lb.
Transportation Cost Illustration
Transportation Cost
$0.88/lb.
Production Cost Illustration
Production Cost
$5.74/lb.
Sweet Bloom Cost Illustration
Sweet Bloom Cost
$17.12/lb.

We buy, roast, and sell coffee. On a surface level, this sounds simple enough. But buying coffee in a way we are proud of and in a way that those who buy our coffee are proud of is often complex, challenging, and hard work. We find ourselves on a continuum of buying and selling that progresses towards more sustainable, meaningful and equitable relationships. The chart below provides basic information for each lot on where we are on this journey.

Producer Macario Garcia

Relationships Matter

It’s not just a cup, it’s relationship. Meet the folks that grow the coffees you enjoy at Sweet Bloom.

Meet the Producers