- 100g -
Saraguro, Loja, Ecuador
Washed Anaerobic
Inoculated Cool Fermentation
Typica Mejorado
2000 MASL
Hacienda La Papaya
Juan Peña
Orange Sherbert | Apricot
Papaya | Marzipan
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.
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 temperatures are kept cool, not exceeding 24C. The coffee is dried in controlled temperature and humidity rooms for 30 days.
The flavour profile of this coffee is beautiful and clean, just as you'd expect from a La Papaya Typica Mejorado. There are mandarin orange and orange blossom tones, with juicy nectarine complementing those orange flavours. The acidity has a winey quality that's reminiscent of rose wine. On the finish, milk chocolate lasts on the tongue.
- 100g -
Saraguro, Loja, Ecuador
Washed Anaerobic
Inoculated Cool Fermentation
Typica Mejorado
2000 MASL
Hacienda La Papaya
Juan Peña
Orange Sherbert | Apricot
Papaya | Marzipan
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.
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 temperatures are kept cool, not exceeding 24C. The coffee is dried in controlled temperature and humidity rooms for 30 days.
The flavour profile of this coffee is beautiful and clean, just as you'd expect from a La Papaya Typica Mejorado. There are mandarin orange and orange blossom tones, with juicy nectarine complementing those orange flavours. The acidity has a winey quality that's reminiscent of rose wine. On the finish, milk chocolate lasts on the tongue.
