Juan Peña (Yunguilla)

Description

This beautifully round cup opens with aromas of brown sugar, cinnamon, and dried strawberry. Notes of black tea, guava, and peach join bright redcurrant acidity in the cup. Lemon zest and semi-sweet chocolate provide the finishing touch.

Details

Producer: Juan Peña
Farm: Yunguilla
Region: Azuay Province
Altitude: 1,400-1,700 masl
Varietal: Sidra
Process: Natural
Roast: Light-Medium
Notes: Guava, Butterscotch, Redcurrant

The Story

Developed through years of careful selection and observation in Ecuador, Sidra is a hybrid between Bourbon and Typica with traces of Ethiopian landrace genetics. From its Bourbon lineage, Sidra inherits body, sweetness, and warmth. From Typica, it gains clarity and fine acidity. And from its Ethiopian ancestry—faint but profound—come floral and tropical fruit characteristics.

Set between the Andes and the coastal lowlands of southern Ecuador, Juan Peña's Yunguilla Farm sits in a warm, open valley bathed in sunlight nearly every day of the year. Its location in the Andean foothills—lower than Hacienda La Papaya and drier than Yacuri—creates a microclimate that is ideal for growing coffee that’s naturally sweet, soft, and approachable.

Text from PT's Coffee's listing.