Menu/Sidra
Sidra in the CafExporto genetic bank, Azuay, Ecuador Yunguilla . 2026/2027 crop
Lot . Ref. 15 / 2026/2027 menu

Sidra

Natural . Yunguilla . producer Juan Peña
88+
CafExporto cup score, floor Azuay, Ecuador . 1,062 to 1,800 m
80 . Specialty8590 . Outstanding95100
Yunguilla Natural 2026/2027 crop 25 kg box
Moisture
10.0%
Density
71 kg/lt
Variety
Sidra
Process
Natural
Farm
Yunguilla
Region
Azuay, Ecuador
Box size
25 kg GrainPro box
Harvest
2026/2027 crop

Full pricing is included with your samples.

↓ Brochure (PDF)
88+ CUP FLOOR FloralFruitCocoa

Tasting notes . Sidra

FloralTropical fruitLayeredFlowers and cocoa

The variety.

01 / Sidra

A signature Juan Peña variety, a Bourbon by Typica hybrid with Ethiopian landrace influence. Prized for jasmine and orange-blossom florals, tropical fruit, and a fuller, more balanced body than Geisha, with complexity that frequently lands it in Cup of Excellence competitions.

The process.

The whole cherry is dried 20 to 30 days to 10 to 11% moisture, with manual turning 3 to 4 times a day. Fruit sugars and esters are slowly absorbed by the seed, giving a fruit-forward cup with complex sweetness and enhanced body.

Juan Peña cupping at the CafExporto lab in Cuenca
The grower, on this coffee
Sidra is mine to keep clean. A Bourbon and Typica cross with Ethiopian landrace in it, prized for jasmine and orange blossom over a fuller body than Geisha. It places in Cup of Excellence, but what roasters value is that we can hand them that same cup again next year.
Juan PeñaFounder and master agronomist, CafExporto
Juan Peña signatureCERTIFIED
Ref. 15 . Sidra Natural Yunguilla . Azuay, Ecuador
88+ ↓ Brochure