Juan Peña (Hacienda La Papaya)

Description

Tastes Like: Melon, Orange, Kiwi

Origin: Hacienda La Papaya, Loja, Ecuador

Variety: B7

Producer: Juan Peña

Elevation: 2000 masl

Process: Anaerobic Natural

Farm and Producer

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 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.

Variety

B7 refers to Block 7 at Hacienda La Papaya, a mixed planting rather than a distinct botanical variety. The block has been described as combining Typica, Pacas, Caturra, Catuaí and San Salvador. Keeping its harvest separate allows the team to evaluate this field blend alongside the farm’s single-variety lots.

Processing

Juan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, Gesha, 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.

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 B7 selection is an anaerobic natural with a fruity, sticky cup profile from Hacienda La Papaya. It undergoes a whole cherry anaerobic fermentation of 100 hours, with Mossto, the liquid captured after this style of fermentation is finished which is re-circulated to stimulate further fermentations. After fermentation, the whole cherry is taken for 30 days of drying in controlled temperature and humidity rooms.

Text from Hydrangea Coffee Roasters' listing.