Typica Mejorado - Anaerobic Washed - Hacienda La Papaya

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  65
• Experimental
  50

Tastes Like: Papaya, Orange Sherbet, Marzipan Origin: Hacienda La Papaya, Loja, Ecuador VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Mejorado Producer: Juan Peña Elevation: 2000 masl Process: Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Background: Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions. Juan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., with others also in production. He is always actively engaged with processing experiments and tries to find the next best practice or method to make improvements to the coffee he produces. With the support of Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya is able to introduce scientific, refined practices and measurements into their production. Juan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill, to help the overall sector of La Papaya grow and develop. Segundo Cartuche is an example of this, with his own plot of land and his own production, via the support of Hacienda La Papaya. The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavors in the cup. This Typica represents an elevated take on a classic cup profile from Hacienda La Papaya. The fresh cherries are pulped and passed to a polyethylene tank to be fermented together with the liquids produced from fermentations that have passed up to 100 hours. The temperature are kept cool, not exceeding 24C. The coffee is dried in controlled temperature and humidity rooms for 30 days