Juan Carlos Velez, Sidra, Ecuador

This farm and producer are literally connected to the now famous Hacienda La Papaya. This region of Ecuador produces some of the very best coffees in the world; specifically the Mejorado variety.

Juan Carlos has been friends with Juan Peña of Hacienda La Papaya fame, for a very long time—going back to the rose business that first got them both started growing coffee. Juan Carlos' farm sits directly next to La Papaya, and the two have been innovating together in growing, processing, and variety propagation for a number of years now with a simple goal: to produce the best, highest quality coffee possible.

Sidra is believed to be a cross of Ethiopian Heirloom and Bourbon, giving it distinct floral and fruity notes. Like Typica Mejorado and Geisha, it’s challenging to grow, and remains a varietal unique to Ecuador.

Roasted for: Filter
200G
Optimal Rest Period from Roast: Minimum 14 Days
Our roasted coffees are good up to, but best consumed within 2 months from roast.