Ecuador la Papaya Typica Specialty Coffee
Tasting Notes-
Orange | Brown Sugar | Melon | Almond
In just a few years, Juan Peña has become a leading figure in the coffee industry, known for his scientific approach to cultivation and processing at Hacienda La Papaya in Ecuador. Originally transitioning from roses to coffee, his meticulous methods and dedication have produced award-winning coffees with exceptional clarity and complexity. Through CafExporto, Juan has achieved the control he envisioned, offering direct access to his meticulously crafted coffees.
Ecuador
Ecuador has recently emerged as a dark horse in the specialty coffee community, thanks to pioneering producers and bold processing innovations. Historically associated with lower quality, Ecuadorian coffee is being redefined by committed local producers. Many exceptional coffees come from the mountainous southern regions, where we partner with distinguished smallholders and cooperatives to build a new reputation for Ecuador. We are increasingly impressed with the innovation and precision behind each new harvest.
Typica
Typica is often hailed as the modern progenitor of many other varieties, as it was the first to spread from East Africa to Brazil and onwards. Nowadays, it is cherished for both its cultural significance as well as its cup quality.
Harvest
Ecuador
Outside of Colombia, the main harvest South of the Equator takes place within the months of June through September. At times, it is easier to view the harvest as a sort of bell curve, where volume slowly tapers up and then subsequently decreases in time, with a concentrated peak. The peak of the harvest varies slightly from region to region, but our freshness season for coffees from these countries runs from September all the way through March.
This washed coffee is depulped and fermented submerged in water for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.
Raised-Bed Dried
Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practiced. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.
Tasting Notes-
Orange | Brown Sugar | Melon | Almond
In just a few years, Juan Peña has become a leading figure in the coffee industry, known for his scientific approach to cultivation and processing at Hacienda La Papaya in Ecuador. Originally transitioning from roses to coffee, his meticulous methods and dedication have produced award-winning coffees with exceptional clarity and complexity. Through CafExporto, Juan has achieved the control he envisioned, offering direct access to his meticulously crafted coffees.
Ecuador
Ecuador has recently emerged as a dark horse in the specialty coffee community, thanks to pioneering producers and bold processing innovations. Historically associated with lower quality, Ecuadorian coffee is being redefined by committed local producers. Many exceptional coffees come from the mountainous southern regions, where we partner with distinguished smallholders and cooperatives to build a new reputation for Ecuador. We are increasingly impressed with the innovation and precision behind each new harvest.
Typica
Typica is often hailed as the modern progenitor of many other varieties, as it was the first to spread from East Africa to Brazil and onwards. Nowadays, it is cherished for both its cultural significance as well as its cup quality.
Harvest
Ecuador
Outside of Colombia, the main harvest South of the Equator takes place within the months of June through September. At times, it is easier to view the harvest as a sort of bell curve, where volume slowly tapers up and then subsequently decreases in time, with a concentrated peak. The peak of the harvest varies slightly from region to region, but our freshness season for coffees from these countries runs from September all the way through March.
This washed coffee is depulped and fermented submerged in water for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.
Raised-Bed Dried
Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practiced. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.