Ecuador - Hacienda La Papaya Typica Mejorado | Oak Barrel Fermented Natural

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  70
• Bold
  50

Hacienda La Papaya is CafExporto's flagship farm in southern Ecuador, developed under the direction of Juan Peña. The farm operates as both a production site and a research ground. It's home to three resident agronomists who oversee everything from seed propagation to harvest timing. All coffee grown there is Juan Peña Certified, meaning it passes through a controlled system spanning a genetic bank of second-generation seeds, real-time soil and environmental monitoring (Integrated Coffee Pulse), and CafExporto's own dry mill. 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 is a 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. developed at the farm from a cross of classic Typica lineage and Ethiopian landraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. genetics. It's grown at 1,800–2,200 meters above sea level in the Saraguro Formation of Loja, Ecuador, within the Andean Highlands on the Pacific watershed. The climate is dry tropical, with concentrated rainfall over roughly two months each year followed by long dry, cool periods, and the soil is a well-drained clay loam with balanced organic matter. This lot is identified as SG-1360, Ref. #28, and scored 89.25 on CafExporto's internal quality control evaluation, with bean moisture recorded at 10%. Freshly harvested, fully ripe cherries were hand-selected and cleaned with low-pressure water to remove debris before being transferred directly into sealed oak barrels previously used to age rum for more than 20 years. The cherries ferment for 120 hours in a fully sealed, oxygen-free environment, with temperature held below 18°C in dark, thermally insulated rooms and continuously tracked via Integrated Coffee Pulse sensors. After fermentation, the cherries are rinsed with clean water and moved to CafExporto's solar drying rooms, where sensor-controlled airflow and temperature regulation, combined with manual turning several times a day, ensure slow and even drying.