LA PAPAYA - TYPICA MEJORADO - ECUADOR

EXPERIMENTAL - LA PAPAYA TYPICA MEJORADO | OAK BARREL NATURAL Winey & Rich CUPPING NOTES: Golden Raisin, Red Cherry, Amber Rum ORIGIN: Loja, Ecuador PRODUCER: Juan Peña HARVEST: August 2025 PROCESSING: 120H Anaerobic Fermentation, Rinse & Dried on Raised Beds WEIGHT: 200G RECOMMENDED FOR: Filter & Espresso THE ORIGIN Juan Peña is a world renowned coffee producer, farmer and co-founder of Cafexporto, an exporting company. Founded in 2009, Hacienda La Papaya originally grew roses, until Peña decided to venture into coffee growing after a devastating harvest. Since then, La Papaya has been celebrated for its meticulous and science-driven innovation, elevating Ecuador’s global positioning in specialty coffee. THE PROCESS Utilising 20 year old seasoned rum barrels, picked cherries begin a 120H anaerobic fermentation in these sealed vessels. Existing micro-organisms present in the barrel metabolise the mucilage to produce rum-like, fruity flavours. Barrels are kept in rooms below 18ºC, to allow gradual controlled fermentation, then left to dry on raised beds. WHY WE CHOSE THIS COFFEE The Oak Barrel fermentation represents a milestone in Ecuador processing, retaining signature flavours of Typica Mejardo whilst imparting new and unique fruit brightness with complex sweetness. These distinguished flavours are tasting like golden raisin, red cherries and amber rum.