New
Hacienda La Papaya is located in Loja, in the Andean highlands of southern Ecuador. Under Juan Peña, the farm has become known for an approach that combines careful farming, close observation and ongoing experimentation, with each stage of production managed to better understand how the coffee develops.
The farm sits in a dry tropical climate, with brief periods of rain followed by long stretches of cool, dry air. Together with the altitude and cool mountain nights, these conditions allow the cherries to ripen gradually and give the team greater control over flowering, harvesting and drying.
Typica Mejorado is one of the varieties closely associated with Ecuador, and one that Juan Peña has continued to work with at La Papaya. For this lot, the cherries are naturally processed and slowly dried over 20 to 30 days, with temperature, humidity and airflow closely monitored throughout.
We’ve featured La Papaya Typica Mejorado in different forms over the years, and this lot continues that ongoing look at how one variety can be shaped through the choices made at the farm and after harvest.
Recommended to rest beans for 7-10 days from roast date before consuming.
