Ecuador Hacienda La Papaya Anaerobic

Producer: Juan Peña

Region: Saraguro, Loja, Ecuador

Elevation Grown: 1,900-2,100MASL

Variety: Typica

Process: Natural Anaerobic

Tastes like: Mango, Banana Cream, Mandarin Orange, and Balanced 

Welcome back to Hacienda La Papaya from Ecuador, a standout feature in our line-up and now our second offering from this producer. This Typica, thriving at a lofty 2100 meters, continues to be the pride of Juan Peña. His focus over the years shows in both the impeccable growing and harvest of the coffee, as well as the processing method. This round, we're diving into the anaerobic processed Typica. 

Farm & Process

Hacienda La Papaya, nestled in the serene locale of Saraguro, Loja, has been a supporter of Typica cultivation since 2009. Perched at elevations spanning 1900 to 2100 meters, the farm’s sandy-clay loam soil is ideal for nurturing its distinct anaerobic coffee.

The cherries undergo meticulous selection and cleaning before entering polyethylene tanks for an anaerobic fermentation lasting between 100 to 240 hours. Kept in the shade, temperatures are carefully controlled to not exceed 24°C during this process. Post-fermentation, the cherries spend around 30 days in drying rooms.

Since its inception, the farm has been at the forefront of high-quality coffee production, managed by experienced agronomists and featuring state-of-the-art technology like drip irrigation for its 35,000 plants. The farm’s mission includes continuous research and innovation, in collaboration with Cuenca’s University, making it a hub for production and scientific exploration. Setting new standards and contributing significantly to the local community and beyond.

Thank you to Juan Peña and CafExporto for the information and image!