Ecuador Saraguro Juan Pena La Papaya Typica Natural

Description

Hacienda La Papaya is just 28 acres in size but benefits from high elevation and good microclimates. Located 20km away from Saraguro toward the Andes, the project started in 2009 with planting in 2010. Overseen by Juan Peña, who holds a degree in agronomy, the farm is outfitted with drip irrigation for each of its 35,000 trees. With Peña’s reputation for crafting exceptional coffees, expectations were extremely high and I’m thrilled to say this coffee delivers on every level. 

Juan’s strategy has always been to keep researching and growing with technology. The farm has an agreement with Cuenca’s University and Juan personally considers Hacienda la Papaya not only a Centro de Producción, but also a center of investigation with disciplinary teams such as agronomics, baristas, and cacao farmers. “We experiment with chemistry and I’m pretty sure that we have the best quality control, with sensors on harvest, developing of fertilizer, and drying rooms” Juan Says. 

This is an immaculately processed fruit-dried Typica. Natural coffees at Hacienda La Papaya are dried in a mix of classic sun-dried on patios and in temperature controlled rooms. This process may extend as long as 20-30 days. The lot here is expertly dried with low moisture and high density and has a great sort on the screen size. The end result is an exceptionally delicious coffee which may not exactly taste like your typical natural processed, where it lacks in heaviness, it replaces with brightness and sweetness. A delicacy.