Ecuador Yacuri Farm Sidra

About Ecuador Yacuri Farm Sidra

Arrived mid January 2026, freshly shipped from Ecuador. This is our first offering from this property. Sidra is lately a sought after variety and has been growing in popularity. It has been used with success in various barista competitions for its high quality. This is a washed processed coffee and an especially good value.

The Yacui Community lies to the East of the famous Yacuri National Park, one of the richest and most ecological diverse parts of Ecuador. The community is known for its high-quality soil and good growing conditions as it faces the Amazon from its high mountainous vantage point. These community farms developed in a joint effort with Juan Peña and average 4 acres in size. The community is benefiting from the growing techniques introduced by Juan as yields and product quality have increased substantially.

Juan Peña manages all production from the farm.

The Land owners of Yacuri Farm, a community farming project, include: Edgar Morocho | Leodan Alverca | Guido Toledo | José Puchaicela | Luis Alverca | Marcia Mendez | Miriam Mendez | Sandra Toledo | Vicente Gaona | Dayra Toledo

• Climate Type: Humid Tropics
• Location: Andean Mountain Range, Upper Mayo Chinchipe Basin (flows into the Atlantic Ocean); within Podocarpus–El Cóndor Biosphere Reserve, Podocarpus National Park, Yacuri National Park, and Plateado Reserve
• Altitude: 1300 to 1800 meters above sea level
• Soil: Clay loam. 
• Water Source: Natural water sources on the land
• Climate: Rich biodiversity due to proximity to the Amazon and Andes; diverse microclimates

Sidra variety

The background of the Sidra variety is cloudy. It comes from Ecuador, from Pinchicha province in the north to be more precise.  But its earlier history is less known. It is believed that the deeper history of Sidra originates to Ethiopia varieties and hybridization with Bourbon. Some experimentation was done by Nestle in a coffee breeding facility in Ecuador that closed many years. The variety was never released by that company. Today, genetic testing, shows the variety to be genetically similar to Ethiopia Heirloom varieties. It is both fruity and floral in nature with significant sweetness. Sidra needs shade in which to grow and cannot be grown in full sun.

Yacuri Farm Culture in surrounding communities

The southeastern region of Ecuador, near Yacuri National Park and the Peruvian border, is a culturally rich and diverse area influenced by indigenous traditions, mestizo heritage, and a strong connection to nature. This region, covering parts of Loja and Zamora-Chinchipe provinces, is home to indigenous Saraguro, Shuar, and mestizo communities, each contributing to a unique cultural identity. This region is shaped by the Shuar and Saraguro indigenous groups, as well as mestizo settlers who have blended indigenous, Spanish, and Andean traditions. Each community has distinct cultural elements that make this area unique.

• Shuar People (Amazonian Influence): Traditionally semi-nomadic, known for their connection to the rainforest and warrior heritage.
• Saraguro People (Andean Influence): Known for their black clothing, agricultural skills, and strong community ties.
• Mestizo Communities: Descendants of Spanish settlers mixed with indigenous populations, integrating European, Andean, and Amazonian traditions.

Cup Characteristics: A very elegant, complex cup with flavors of lemon custard, cocoa nibs, marshmallow and mild almond in the background. Well balanced with a long, dry finish that is soft on the palate. 

Roasting Notes: This is a high grown, dense bean that will withstand lighter and darker roasting. To retain the dryness it is recommended to pull before 2nd crack, but the bean lends itself to darker roasts to highlight the bold character of the coffee.