Hydrangea - Typica Mejorado, Natural - Hacienda La Papaya
Ecuador — Juan Peña Hacienda La Papaya Typica Mejorado (Natural)
Tastes Like — 🍑 Apricot • 🍈 Melon • 🍑 Plum
DETAILS
- Producer: Juan Peña
- Farm: Hacienda La Papaya
- Region: Saraguro, Loja, Ecuador
- Varietal: Typica Mejorado
- Process: Natural
- Altitude: 1900–2100 MASL
- Size: 8oz (227g)
INTRO
Hacienda La Papaya is a pioneering farm in Ecuador's Saraguro region, founded by renowned producer Juan Peña. Established in 2010, the farm is known for its dedication to quality and research-driven innovation.
THE PRODUCER
With a unique dry-tropical climate, drip irrigation systems, and a robust genetic seed bank, Hacienda La Papaya produces high performance, first generation varieties that are disease resistant and nutrient efficient. Juan Peña's commitment to research-driven innovation has established the farm as one of Ecuador's leading producers.
Grown at high elevation in southern Ecuador's dry-tropical Andes, this lot is the product of meticulous manual selection and slow drying over 20–30 days. The farm's dedication to quality and innovation creates clean, expressive profiles through careful control and precision.
THE PROCESS
The Natural process at Hacienda La Papaya involves:
- 🍒 Meticulous Manual Selection — Careful cherry selection
- ☀️ Slow Drying — 20–30 days drying period
- 🏔️ High-Altitude Environment — 1900–2100 MASL
- 🌡️ Dry-Tropical Climate — Unique growing conditions
- 💧 Drip Irrigation — Controlled water management
This naturally processed lot highlights the farm's commitment to clean, expressive profiles through careful innovation and control.
THE CUP
A vibrant, fruit-forward cup with layered sweetness and bright acidity. The cup reminds us about apricot, the sweetness reminds us of melon and plum acidity. We selected this lot for its clarity and balance—a standout representation of natural processing done with precision by one of Ecuador's leading producers.
Flavour Notes
- 🍑 Apricot
- 🍈 Melon
- 🍑 Plum
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Ecuador — Juan Peña Hacienda La Papaya Typica Mejorado (Natural)
Tastes Like — 🍑 Apricot • 🍈 Melon • 🍑 Plum
DETAILS
- Producer: Juan Peña
- Farm: Hacienda La Papaya
- Region: Saraguro, Loja, Ecuador
- Varietal: Typica Mejorado
- Process: Natural
- Altitude: 1900–2100 MASL
- Size: 8oz (227g)
INTRO
Hacienda La Papaya is a pioneering farm in Ecuador's Saraguro region, founded by renowned producer Juan Peña. Established in 2010, the farm is known for its dedication to quality and research-driven innovation.
THE PRODUCER
With a unique dry-tropical climate, drip irrigation systems, and a robust genetic seed bank, Hacienda La Papaya produces high performance, first generation varieties that are disease resistant and nutrient efficient. Juan Peña's commitment to research-driven innovation has established the farm as one of Ecuador's leading producers.
Grown at high elevation in southern Ecuador's dry-tropical Andes, this lot is the product of meticulous manual selection and slow drying over 20–30 days. The farm's dedication to quality and innovation creates clean, expressive profiles through careful control and precision.
THE PROCESS
The Natural process at Hacienda La Papaya involves:
- 🍒 Meticulous Manual Selection — Careful cherry selection
- ☀️ Slow Drying — 20–30 days drying period
- 🏔️ High-Altitude Environment — 1900–2100 MASL
- 🌡️ Dry-Tropical Climate — Unique growing conditions
- 💧 Drip Irrigation — Controlled water management
This naturally processed lot highlights the farm's commitment to clean, expressive profiles through careful innovation and control.
THE CUP
A vibrant, fruit-forward cup with layered sweetness and bright acidity. The cup reminds us about apricot, the sweetness reminds us of melon and plum acidity. We selected this lot for its clarity and balance—a standout representation of natural processing done with precision by one of Ecuador's leading producers.
Flavour Notes
- 🍑 Apricot
- 🍈 Melon
- 🍑 Plum
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Original: $38.08
-65%$38.08
$13.33Description
Ecuador — Juan Peña Hacienda La Papaya Typica Mejorado (Natural)
Tastes Like — 🍑 Apricot • 🍈 Melon • 🍑 Plum
DETAILS
- Producer: Juan Peña
- Farm: Hacienda La Papaya
- Region: Saraguro, Loja, Ecuador
- Varietal: Typica Mejorado
- Process: Natural
- Altitude: 1900–2100 MASL
- Size: 8oz (227g)
INTRO
Hacienda La Papaya is a pioneering farm in Ecuador's Saraguro region, founded by renowned producer Juan Peña. Established in 2010, the farm is known for its dedication to quality and research-driven innovation.
THE PRODUCER
With a unique dry-tropical climate, drip irrigation systems, and a robust genetic seed bank, Hacienda La Papaya produces high performance, first generation varieties that are disease resistant and nutrient efficient. Juan Peña's commitment to research-driven innovation has established the farm as one of Ecuador's leading producers.
Grown at high elevation in southern Ecuador's dry-tropical Andes, this lot is the product of meticulous manual selection and slow drying over 20–30 days. The farm's dedication to quality and innovation creates clean, expressive profiles through careful control and precision.
THE PROCESS
The Natural process at Hacienda La Papaya involves:
- 🍒 Meticulous Manual Selection — Careful cherry selection
- ☀️ Slow Drying — 20–30 days drying period
- 🏔️ High-Altitude Environment — 1900–2100 MASL
- 🌡️ Dry-Tropical Climate — Unique growing conditions
- 💧 Drip Irrigation — Controlled water management
This naturally processed lot highlights the farm's commitment to clean, expressive profiles through careful innovation and control.
THE CUP
A vibrant, fruit-forward cup with layered sweetness and bright acidity. The cup reminds us about apricot, the sweetness reminds us of melon and plum acidity. We selected this lot for its clarity and balance—a standout representation of natural processing done with precision by one of Ecuador's leading producers.
Flavour Notes
- 🍑 Apricot
- 🍈 Melon
- 🍑 Plum
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
