Producer: Juan Peña
Farm: Hacienda La Papaya
Region: Loja Province
Altitude: 6,562 feet | 2,000 masl
Varietal: Typica
Process: Oak Barrel-Aged Natural
Roast: Light-Medium
Notes: Guava, Oak, Black Cherry

Available whole bean in an 8oz or 4oz pouch. This coffee roasts and ships on Tuesdays only. Please scroll down for more details.

Hacienda La Papaya coffees are the result of a meticulous process. It begins in the nursery, where the best seeds are selected, considering the origin and characteristics of the mother plants. Proper sowing techniques are applied for the correct development of the plant, and various fertilizer inputs are tested. This ensures efficient management throughout the farm and maximum control at each stage of the plant's growth. 

Juan Peña, a former long-stem rose farmer, grows several varieties at Hacienda La Papaya, including Typica, Sidra, B7, and Gesha. He is actively engaged in many processing experiments, befitting his curious and scientific approach to farming coffee. He provides neighbors and farm workers space in his nursery, as well as seedlings, so they can develop plots of their own.

This coffee is a perfect example of Juan Peña's ingenuity when it comes to coffee processing. Meticulously-harvested Typica cherries were fermented for 5 days in oak barrels that had been used to age rum before being dried on raised beds for up to 30 days.

The result is a beautifully fruit-forward coffee—as expected with the Natural process—with an added backbone of florals and oak as a result of the oak barrel-aging. This coffee is tart, tropical, complex, and one of a kind!