Iris Estate
Terroir Geisha · Washed
Clementine · Grape · Elderberry
$48
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Saraguro, Loja · Ecuador
Hacienda La Papaya
Typica Mejorado · Fully washed
Date syrup · Soft florals · Green grape
Date-syrup sweetness, soft florals and green grape. An unusually clean, sweet expression of Typica Mejorado.
This selection is currently sold out.
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- Process
- Fully washed
- Roast
- Very light
- Size
- 150 g
In the cup
Date syrup,Soft florals,Green grape
Date-syrup sweetness, soft florals and green grape. An unusually clean, sweet expression of Typica Mejorado.
The producer & process
Juan Peña
Juan Peña directs Hacienda La Papaya in Saraguro, Loja, at 1,800–2,200 meters. For this lot, ripe cherries were hand-picked, depulped and washed for 15 hours with Andean spring water. The coffee then dried for 11 days in solar rooms with monitored temperature, humidity and airflow.
Hacienda La Papaya sits on the Saraguro Formation in Ecuador’s southern Andes. Clay-loam soils, irrigation water filtered through volcanic stone, 12 hours of equatorial sunlight, and warm days followed by cold nights support slow ripening and concentrated sweetness and acidity.
Juan Peña champions Mejorado as an expression of Ecuadorian terroir. Three resident agronomists and Integrated Coffee Pulse soil and drying sensors support the farm’s research, with quality control continuing through export.
Lot details
- Producer
- Juan Peña
- Origin
- Saraguro, Loja, Ecuador
- Variety
- Typica Mejorado
- Process
- Fully washed
- Elevation
- 1,800–2,200 m
- Roast
- Very light
- Farm
- Hacienda La Papaya
- Wash
- 15 hours
- Final moisture
- 10–12%
Processing details
Peak-ripeness cherries were selected by hand and depulped, then washed for 15 hours with Andean spring water. The coffee dried for 11 days in solar rooms, with sensors monitoring temperature and humidity and automatically regulating airflow and the drying curve. Final moisture reached 10–12%.
Brewing & resting
Our standard pour-over starts with 15 g of coffee and 240–250 g of water at 88–92°C. Adjust for your grinder and the coffee’s time off roast.
Leave the bag sealed for at least two weeks after the roast date. Most of our coffees taste best around four weeks after roast.
Shipping & support
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