La Papaya, Ecuador, Natural
- Regular price
- $39.25
- Sale price
- $39.25
- Regular price
-
- Unit price
- per
Lime, blood orange and plum
rare find
COFFEE PROFILE
A Natural processed Sidra variety, this filter coffee is complex and powerful. Citrus notes of lime and blood orange are present in every sip, and are accompanied by a plum note in the warm and cool stages.
| TASTES LIKE | Lime, blood orange and plum |
| ROAST | Filter |
Story
Juan Peña stands out as a leader in coffee production and a passionate advocate for community development and innovation in La Papaya, Ecuador. His collaborative spirit is evident in his active engagement with local farmers, offering them access to his facilities and sharing his wealth of expertise. This approach has cultivated a supportive community of coffee producers, all committed to excellence in their craft.
Peña's dedication to quality and innovation has garnered him numerous awards and accolades. His coffees have been prominently featured in national and international competitions, celebrated for their exceptional quality and unique flavours. Hacienda La Papaya's Typica Mejorado, in particular, has been recognised for its superior taste and consistency, becoming a favourite among coffee enthusiasts and professionals.
Beyond personal achievements, Juan Peña has made significant contributions to the advancement of Ecuador's specialty coffee industry. Through partnerships and initiatives like CafExporto, co-founded with Philip Smith, he has provided technical and educational support to other regional coffee producers. This initiative has played a crucial role in elevating the overall quality and reputation of Ecuadorian coffee on a global scale, fostering a community of skilled and knowledgeable coffee producers.
| PRODUCER | Juan Peña |
| REGION | Saraguro, Loja |
| VARIETAL | Sidra |
| PROCESS | Natural |
| ALTITUDE | 1800-2100 masl |
Origin
Saraguro, Loja, Ecuador
The Saraguro region in Loja, Ecuador, is renowned for its rich history and innovation in coffee cultivation, characterized by unique environmental attributes and cultural influences. Situated at high altitudes ranging from 1,800 to 2,100 meters above sea level, the area provides an ideal setting for specialty coffee production. The cool temperatures and fertile volcanic soil contribute to the development of coffee beans with complex and sophisticated flavours.
Despite challenges such as inadequate processing mills, which limit the percentage of coffee processed as washed coffee, the region's coffee is celebrated for its exceptional quality and distinctive flavour profiles. The rise of specialty coffee in Saraguro is largely due to innovative farmers like Juan Peña, who have introduced meticulous farming and processing methods. Their dedication has elevated the quality of their coffee and set a benchmark for other regional producers.
Initiatives like CafExporto, offering technical support and promoting quality standards, have further enhanced the region's reputation in the global coffee industry. Saraguro's deeply entrenched history in coffee cultivation, enriched by indigenous culture and favourable environmental conditions, continues to prosper and innovate, producing some of Ecuador's most exceptional specialty coffees.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30. |
| Best Freeze Date | 7-12 days after roast |
