Ecuador Finca La Papaya Anaerobic Natural

About Ecuador Finca La Papaya Anaerobic Natural

We made two trips to Ecuador in 2016, the first in June which involved a stay in Quito and a flight to Loja, where we trekked deep into the mountains to get to the rural, scattered coffee farms that dot the region. The growers we met along the way were lovely, warm people who graciously offered us food and water. Throughout our travels we heard about La Papaya coffee and how it was impossible to secure any that season.It became a benchmark of sorts for others when they described their coffee as being "like La Papaya". Near the end of the trip in Quito we were invited to an espresso bar and cafe where a member of their staff was heading into an international competition as the representative from Ecuador. The coffee chosen to represent them was La Papaya.When we asked if there was any to try, we were given about half a pound, freshly roasted. The morning after, we made our first pot, a typica varietal at its finest: bold and exotic. We relished the bag until it was gone, thinking we would not have the chance to acquire any ourselves. But good surprises happen sometimes… and a small amount of the new crop was made available to us. Needless to say-- we snatched it up.


Peña, who secured three consecutive Sprudge Notable Producer awards, shows that Hacienda La Papaya remains committed to a strategy of perpetual research and technological advancement. Collaborating closely with Cuencas University, the farm fosters a culture of interdisciplinary exploration that integrates expertise in egronomics, barista craft, and cacao farming. Through rigorous quality control mechanisms and the incorporation of cutting-edge sensor technology, the farm maintains its dedication to producing exceptional coffee.
Beyond its contributions to the coffee industry, Hacienda La Papaya serves as a cornerstone of formal employment within the community, offering stable livelihoods to a diverse workforce that includes women and high school students during harvest seasons. Due to its location nestled in the Andean-coastal region, the farm benefits from favorable climatic conditions and ample water resources, necessitating irrigation practices distinct from those employed in more humid- tropical locales.

The Typica variety has been at Hacienda La Papaya since 2009, in seeds that were acquired directly from an experimental farm in northern Ecuador. Juan Peña’s farm has maintained a batch of special coffee for seeds that was established in 2010, and in this particular batch, they identify the Mother Plants and take the seeds for reproduction only. They do this with the goal of conserving the variety of the same genetics. This is done through genetic testing performed at World Coffee Research to accurately determine their current genetics.
The anaerobic process used for this lot starts after the coffee has been harvested, selected, and cleaned. The cherries are then put into polyethylene tanks for fermentation, with timing between 100-240 hours. The anaerobic process is carried out in the shade without oxygen, with fermentation temperatures not exceeding 24°C (75°F). After being fermented, the whole cherries are transferred to drying rooms for approximately 30 days, before the dry mill process.

Looking ahead, Hacienda La Papaya envisions a future where it continues to push the boundaries of coffee research and technological innovation. By remaining at the forefront of experimentation in varietals and processing methods, the farm endeavors to solidify its status as a trailblazer in the realm of specialty coffee, proudly representing Ecuador on the global stage.Hacienda La Papaya, situated as a vanguard in the Saraguro region's coffee cultivation, embarked on its journey in 2010 with a clear vision: to uphold excellence in every aspect of coffee production. From pioneering innovative agricultural techniques like drip irrigation to selecting exclusive coffee varietals, the farm set itself apart. Subsequently, its coffees garnered acclaim in both the United States and Asian markets following their inaugural export in 2014, frequently clinching top positions in prestigious international competitions.

Cup Characteristics:  Lots of fruit, notably apricot. Delicious, sweet vanilla and coconut flavors invoking cream soda. Balanced processing keeps the fruit in check. Cacao, grapefruit.

Roasting Notes: This is a high grown, dense bean that will withstand lighter and darker roasting. To retain the dryness it is recommended to pull before 2nd crack, but the bean lends itself to darker roasts to highlight the bold character of the coffee.