Hacienda La Papaya
Typica Mejorado · Fully washed
Date syrup · Soft florals · Green grape
$18
View coffee
Saraguro, Loja · Ecuador
La Papaya Reserve
Typica Mejorado · Yeast 120hr
Lychee · Melon · Guava
Clear melon and lychee, with guava and crisp acidity. Sweet fruit character with a refreshing finish, and a forgiving coffee to brew.
This selection is currently sold out.
Free shipping on orders over $50
- Process
- Washed · Yeast 120hr
- Roast
- Extra light
- Size
- 150 g
In the cup
Lychee,Melon,Guava
Clear melon and lychee, with guava and crisp acidity. Sweet fruit character with a refreshing finish, and a forgiving coffee to brew.
The producer & process
Juan Peña
This Reserve selection comes from Juan Peña’s Hacienda La Papaya. Selected ripe cherries underwent 120 hours of anaerobic fermentation with Saccharomyces cerevisiae, with temperature, pH and stirring monitored throughout. Following a brief rinse, the coffee dried for 16 days in solar rooms with controlled ventilation and shading.
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
- Washed · Yeast 120hr
- Elevation
- 1,800–2,200 m
- Roast
- Extra light
- Farm
- Hacienda La Papaya
- Fermentation
- 120 hours · Saccharomyces cerevisiae
- Drying
- 16 days · solar rooms
Processing details
Two specialist pickers selected the largest, uniformly ripe cherries from the farm’s best-performing sections. A low-pressure rinse and light disinfection reduced wild microbes before inoculation with Intense Coffee Yeast (Saccharomyces cerevisiae).
Fermentation took place in covered tanks for 120 hours, with temperature, pH and stirring monitored. A 10-second rinse stopped further microbial activity. The coffee then spent 16 days in solar drying rooms with sensor-controlled ventilation and shading, and was turned by hand three to four times a day.
This harvest received 90.0 points in Cafexporto’s internal cupping.
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
See our shipping policy for current preparation and delivery details.