Ecuador - La Papaya- Anaerobic Natural

Taste Notes - Pomegranate, Lemon Curd, Vanilla 

Hacienda La Papaya and its founder, Juan Peña, are very well-known among green coffee buyers and maybe even more well-known in the coffee competition scene where it has been used on the national competition stage many times. The farm itself is about 28 acres, sitting very high up in the mountains of the Saraguro region, where they are the pioneer of coffee cultivation. The farm was founded in 2009, and began planting variety specific plots in 2010 including Sidra, Geisha, and this Typica Mejorado. This variety is believed to be the result of experimental breeding in Pichincha, Ecuador and are known to have high florality, sweetness, and acidity with a delicate body and tropical notes. This farm was born out of a desire to produce only high quality coffee, plants and processes, managed and oversaw by a team of agronomists. Hacienda La Papaya exported their first harvest in 2014 to markets in the United States, and has seen incredible recognition beginning as early as 2015, often placing top three in international competitions.

The farm serves as a research center for neighboring producers, offering to develop fertilization and providing coffee seeds, lifting up the entire region.  

This is the 4th year having a coffee from La Papaya and we always feel fortunate to share them with our customers. They never last long and are always a huge hit.