Shot by chrsbj
Shot by chrsbj
Rozali 🇩🇪 (Berlin)
Hacienda La Papaya 🇪🇨
(UNKNOWN)
from October 06, 2026
(15 days after roast)
12.5g
→
191.3g
(1:15.3)
in 135.1s
3.4
on Kinu M47 Classic w/ pour over burr
| Bean: Url | https://rozalicoffee.com/products/hacienda-la-papaya-sidra |
| Bean: Name | Hacienda La Papaya 🇪🇨 |
| Bean: Note | Sidra Sidra is a coffee variety closely associated with Ecuador, where it has become prominent in specialty coffee production. Its genetic background has long been debated, and it has frequently been described as a cross between Bourbon and Typica. More recent genetic research challenges that account. DNA analysis places confirmed Sidra material within the Core Ethiopia genetic group, suggesting it may be more closely related to Ethiopian landraces than previously thought. The identity of Sidra is still being studied, and different material sold under the name may not always be genetically identical. Natural Process Fully ripe cherries are selectively hand-picked, rinsed with clean water and sorted for uniform colour, density and texture. The selected cherries are then transferred whole to solar drying rooms or raised African beds. Drying takes 20-30 days, depending on conditions, with the cherries manually turned 3-4 times each day. Sensors monitor temperature, humidity and airflow throughout drying. The coffee then rests for stabilisation before milling. HACIENDA LA PAPAYA Juan Peña Hacienda La Papaya sits in the Saraguro region of southern Ecuador at 1900 to 2100 m a.s.l. The farm was founded by agronomist Juan Peña in 2010 after a frost ended his career in rose cultivation. What began as a small experiment has grown into one of Ecuador’s most pioneering coffee farms, recognised for both scientific discipline and exceptional cup quality. The farm benefits from a dry tropical climate influenced by both Andean and coastal airflows, creating warm days and cool nights that slow cherry maturation. This steady rhythm allows sugars to develop naturally and evenly. The volcanic soil is sandy-clay loam, rich in minerals, and paired with a precise irrigation system that draws from natural mountain springs. Each block is monitored for humidity, nutrient balance, and plant health, and all data is tracked digitally to guide fertilisation and harvest timing. Hacienda La Papaya spans around 28 acres, planted with 35 000 Typica Mejorado trees that thrive in full sun without shade. Juan’s agronomy background shapes every detail of his process, from plant nutrition to drying protocols. Each lot is separated, coded, and recorded for complete traceability. His focus on repeatability and controlled experimentation has set new benchmarks for Ecuadorian coffee production. Beyond his own harvests, Juan co-founded CafExporto to share his technical knowledge with other farmers and provide direct access to export markets. He also collaborates with Cuenca University to advance research on varietal adaptation and sustainable soil management. His coffees are consistently among the highest ranked in Ecuador, admired for their precision, clarity and structure. |
| Bean: Weight | 50 |
| Bean: Bean mix | SINGLE_ORIGIN |
| Bean: Roaster | Rozali 🇩🇪 (Berlin) |
| Bean: Aromatics | Black Cherry, Grape, Tangerine, Orange Blossom |
| Bean: Roasting date | 2026-10-06T16:47:00.000Z |
| Bean: Decaffeinated | false |
| Brew: Brew time | 134 |
| Brew: Grind size | 3.4 |
| Brew: Vessel name | LilyDrip Aroma Seeker |
| Brew: Grind weight | 12.5 |
| Brew: Brew quantity | 191.3 |
| Brew: Vessel weight | 197 |
| Brew: Brew temperature | 92 |
| Brew: Pressure profile | x5 equal pours |
| Brew: Brew quantity type | GR |
| Brew: Coffee blooming time | 30 |
| Brew: Brew beverage quantity type | GR |
| Mill: Name | Kinu M47 Classic w/ pour over burr |
| Water: Tds | 30 |
| Water: Name | Sküma RO |
| Water: Tds type | PPM |
| Preparation: Name | Origami Dripper |
| Preparation: Type | ORIGAMI |
| Preparation: Style type | POUR OVER |