Hacienda La Papaya sits high in the Andean range of southern Ecuador, where Juan Peña has built a reputation for coffees defined by precision, consistency, and clarity. The farm’s dry climate, cool mountain nights, and high levels of sunlight allow cherries to ripen slowly, helping develop both sweetness and aromatic complexity.
This lot is 100% Typica Mejorado, a variety cultivated predominantly in Ecuador and known for its elegant floral character and refined fruit expression. At La Papaya, the coffee is selectively harvested, pulped, and then washed under controlled conditions. The straightforward process keeps the focus on the coffee itself, without additional processing methods shaping the final cup.
For us, this coffee is a particularly clear introduction to Typica Mejorado. Its delicate white florals were unexpectedly pronounced, bringing jasmine and honeysuckle to mind before opening into yellow peach sweetness and tart apple acidity.
It also marks our first direct coffee purchase from Ecuador. More than that milestone, we appreciate it for how complete it feels in its simplicity: floral, bright, silky, and composed, with the character of the variety allowed to speak for itself.
Recommended to rest beans for 7-10 days from roast date before consuming.
