Flavor Profile Raisin, almond, baking spice, cake-sweet
Hacienda La Papaya | Juan Peña
1900 – 2100 masl
Saraguro, Loja Province, Ecuador
Anaerobic fermentation, Fully washed and dried on raised beds
June - September
Have you ever paused to think about all of the amazing countries growing coffee where the equator passes through? The most obvious, Ecuador, might not be the first to come to mind. Ecuador is one of the more elusive origins, likely the result of a high cost of production, which makes it more difficult to compete in a global market. A producer’s survival here depends on an ability to make a premium to cover the higher costs of labor. Juan Peña, who holds a degree in agronomy, established an export company called CaféExporto to improve upon ways to capture quality premiums from coffee grown at his 28-acre farm called Hacienda La Papaya. Juan’s passion for research has helped him unlock the potential for quality with different varieties and processing methods. This lot is an example of careful selection of the Typica variety. After carefully harvesting and selection of cherries they are pulped and moved to polyethylene tanks where coffee ferments for up to 100 hours with strict temperature controls. After fermentation, coffee is transferred to raised beds where coffee dries for up to 30 days before the coffee is moved to CaféExporto, which provides crucial logistical support for things like warehousing and preparing coffee for export to the international market.