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Drip Roasters

Ecuador La Papaya

Ecuador La Papaya

CHF 19.00
CHF 19.00
Sale Sold out
Tax included. Shipping calculated at checkout.
Size

The coffee we ship is usually roasted within the last two weeks.

This coffee is very sweet with layers of fruity notes ranging from berry to citrus to tropical fruit such as passion fruit. It is rich, sticky and a little funky, but still offering a very clean cup of coffee.

Typica Mejorado is known for a high cup quality with bright acidity and floral aromatics. It is a cultivar that was considered a hybrid of Typica, hence the name. But more recent genetic testing revealed that it is in fact a hybrid of Bourbon and Ethiopian heirloom varieties. We therefore use the term Mejorado (without Typica).

After the coffee is harvested and hand-sorted, it goes through 120 hours of anaerobic fermentation. This step is carried out in oak barrels that used to hold Ecuadorian rum for some twenty years. The fermentation process is monitored and controlled along the way using temperature and humidity sensors and the barrels are placed in dark rooms with temperatures below 18°c. After the fermentation, the coffee makes its way to drying rooms, where it is dried for a period of 28 to 30 days.

Process: Natural, Anaerobic Fermentation
Varieties/Cultivars: Mejorado
Altitude: 1900-2100 masl, 3.5°S
Cup Profile: Passion Fruit, Strawberry, Watermelon

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Price Transparency

We paid an FOB price of $12.0/lb for this coffee, which is 600% of the Fairtrade minimum price. Find out what this means here.

Hacienda La Papaya

Farm: Hacienda La Papaya
Producer: Juan Peña
Purchasing relationship: 1 years
Region: Saraguro, Loja
Altitude: 1900-2100 masl, 3.5°S

Juan Peña is a pioneer of coffee cultivation in the Saraguro region. Thanks to his dedication and extensive knowledge, his coffees have been very popular and winning many awards along the way.

La Papaya spans a little over 11 hectares, on which there are some 35'000 coffee plants. Though its respectable size, the project only started in 2009 and the first trees weren't planted before 2010. Four years later, Juan and his team exported the first coffees. Today, he has seven permanent employees and up to 40 additional workers from the local community to support them during the harvest, 80% of whom are women. All the workers benefit from social security, which is not the case everywhere, unfortunately.

La Papaya puts a strong emphasis on innovation and technology. The team around Juan works very strategically and structured, monitoring and controlling all the processes and taking detailed notes of everything along the way. This allows them to repeat processes and not only create outstanding coffees, but keep up the quality consistently from year to year as well.

CafExporto

Created out of a desire to connect directly with roasters, CafExporto is an exporting company founded by Juan Peña, the owner of Hacienda la Papaya. Besides his own farm, the company now works with a number of others farms in the area and supports them in all aspects of the coffee production. CafExporto manages dry mill processing, quality control, packing, exportation, sales, and marketing for all producers.

Brew Recommendation

Origami Dripper S, Origami 2 Cup paper filter
15g coffee, 250g water, 93°c
medium-fine filter grind size
brew with a bloom of 40g + three pours of 70g each
total contact time 2:30-2:45