All coffee produced at farms is Juan Peña Certified.
This means full control of every stage — from the Genetic Bank (where only second-generation seeds are maintained), to advanced soil enrichment practices, post-harvest processing refined over years of experimentation, the most advanced dry-mill equipment and management in Ecuador, and professional logistics through CafExporto.

VARIETY
Sidra – The Expression of Complexity
In Ecuador’s high mountain valleys, where clouds drift across the ridges of Hacienda La Papaya, Yunguilla, and Yacuri, Sidra unfolds with rare precision — elegant, tropical, deeply aromatic.
Sidra is native to Ecuador and developed through years of careful selection.
It is a hybrid between Bourbon and Typica, with traces of Ethiopian landrace genetics.
Sidra represents the meeting of genetics, terroir, and human discipline — both scientific achievement and natural poetry.

Each lot is calibrated for:
— ideal roast performance
— balanced density
— stable moisture
— controlled sweetness expression

PRECISION AGRICULTURE
Sidra at CafExporto is monitored through the Integrated Coffee Pulse system — soil and climate sensors providing real-time data on water, nutrients, and plant health.

This precision ensures:
— Exceptional bean homogeneity
— Predictable roasting behavior
— Reproducible flavor development
— Balanced sweetness and density
— High aromatic clarity

Key agronomic controls:
— Optimal fertilization tailored to each lot
— Uniform cherry maturation across elevations
— Stable moisture content
— Real-time environmental monitoring

PROCESS Natural
The Natural Process is one of the most expressive and demanding post-harvest methods used at CafExporto. It enhances sweetness and complexity while preserving varietal identity.

Harvesting & Cleaning
— Selective handpicking at peak sugar concentration
— Rinsed with low-pressure clean Andean water
— Strict physical selection: uniform color, density, texture
This stage minimizes microbial risks and off-flavors.

Controlled Drying Phase
— Transfer to solar drying rooms or raised African beds
— Integrated Coffee Pulse sensors monitor temperature, humidity, airflow
— Automated ventilation and shading control
— Drying duration: 20–30 days (weather dependent)
— Manual turning: 3–4 times per day
This slow dehydration allows sugars and fruit esters from the pulp to be absorbed into the seed, increasing sweetness, body, and aromatic intensity.
After drying, coffee rests in parchment for stabilization before milling.

DRY MILL PROCESS
— Mechanical classification (size & shape sorting)
— Air purification (light material removal)
— Densiometric table (density separation)
— Optical scanning (color-based defect removal)
— Final manual selection
Each lot is cupped and approved before entering dry mill.
Quality control continues during processing and after shipment.

THE FARM — Yacuri
Yacuri lies at the meeting point of the Andes and the Amazon.
Warm days and cool nights create slow sugar development and high-density beans.
Equatorial 12-hour daylight cycle ensures:
— Stable photosynthesis
— Predictable maturation
— Seasonal consistency

Traditional shade-grown farming practices are supported by the CafExporto Foundation, combining ecological and cultural continuity with technical education.