Have you ever tried coffee with notes of yuzu, juniper, and white chocolate? This combination is very unusual, and who else but the Amsterdam-based micro-roasterFriedhats Coffee could have come up with it? And it tastes absolutely amazing! The complex citrus aroma of yuzu complementsthe sweetnessofwhite chocolateand, surprisingly,the woodsy flavor of juniper. If you love unique specialty coffees, you know where to look. You’ll easily spot Friedhats’ colorful, reusable packaging among the rest.
At Friedhats, they roast coffee with complete transparency and fairness, sourcing directly from farmers—in this case, specifically from Juan Peña. Producer Juan Peña is synonymous with top-quality Ecuadorian coffee. He has been growing and producing coffee since 2009 and has since expanded his holdings at the La Papaya hacienda to include additional land, so that the cooperative now comprises nine owners. In theSaraguro region, nestled in the Andes, Juan Peña has perfected a soil monitoring system that allows for targeted irrigation of the entire La Papaya hacienda and integrates sustainable fertilization to ensure every coffee plant is in perfect condition. With an eye toward the future, Juan Peña also maintains an extensive nursery to regenerate existing plots and cultivate new varieties.
The coffee from Friedhats, named after its producer, is processed using the traditional washed method. After harvest, the coffee cherries are carefully sorted, fermented, and then thoroughly washed, which allows their rich flavor and clean aroma to shine through. The coffee is then dried for several days until it reaches optimal moisture content. Thanks to the altitude and local conditions, the drying process proceeds evenly and slowly.
- Farmer: Juan Peña
- Processing station: Hacienda La Papaya
- Region: Saraguro Formation
- Altitude: 1,800–2,200 m a.s.l.
- Variety: Typica Mejorado