Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. A former long-stem-rose producer, he has been recognized for many top producer awards in Ecuador and throughout the World. He started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields.
Shifting his energy entirely to coffee, his rise to the top echelon of the coffee world has many reasons, but it’s mainly thanks to his keen eye and his scientific approach to growing and processing his coffees. Each step of harvest is well documented and adjusted from day to day and from year to year.
Juan grows multiple varieties on his farm, and is actively engaged with experiments as well. His farming is meticulous, scientific, curious, and giving. He gives his neighbours and farm workers space in his nursery, as well as seedlings, so that they can go on to develop plots of their own.
Juan's craft is evident in the cup, as this Typica shines a light on the terroir of Ecuador, as well as complex sweetness and floral notes.
The Fermentation Process: Washed
After being harvested at peak ripeness, the coffee cherries are pulped mechanically, removing the majority of the fruit. The coffee is then placed in open-air ceramic tanks filled with water and ferments for 15 hours in the open air, gaining access to wild, naturally-occuring yeast. During this process, the starches break down into sugars and bring the coffee flavour alive. The coffee is finally then dried for 11 days in a controlled temperature drying room.