Coffee Cupboard: March 2024

When it comes to purchasing and drinking coffee, there are a few things I find difficult to resist. It’s somewhat rare to have them all hit hard at the same time, but that’s exactly what occurs when I see the words Ecuador, Juan Pena, and Sidra together at the same time. I’ve been a huge fan of Juan Pena’s coffees since the first time I tasted the La Papaya at Neptune Coffee in Seattle. They were serving up Spyhouse Coffee’s Imperial Reserve, and I was hooked ever since. The first time I experienced a Sidra varietal was at CoffeeFest in Seattle, and was served a Chemex brew by Pete Licata that had the nicest acidity and tart punch (that I love so much in my favourite coffees).

This month, my coffee radar pinged when I saw that Dune Coffee Roasters out of Santa Barbara had two coffees from Ecuador La Papaya up for grabs, and immediately placed my order for their washed typica, and anaerobic natural sidra.

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espresso

sidra dosing at 17.5g | shot volume: 42g | time: 24s | mahlkohnig x54 4.5

sworks design billet basket (citrus slice), w/paper filters, 9bar

brew

sidra dosing at 20g | 310ml | 3m10s | kalita wave 185 | baratza vario 7M (steel burrs)