Juan Peña (Hacienda La Papaya)

Description

Region: Saraguro, Ecuador

Producer: Juan Peña // La Papaya

Varietal: Gesha

Process: Washed

Tasting notes: Peach, honeydew, green tea

Producer info and cup notes:

Juan Pena's operation at Hacienda La Papaya is one of notoriety and excellence. Starting out as a rose farmer, Juan Pena began planting coffee trees and diversifying his crops after a particularly disastrous harvest. Now, 16 years after the first coffee trees were planted at La Papaya, Juan has won many awards, and is a familiar name in Barista Competitions around the world. Growing mostly Mejorado, Sidra, and Gesha between 1900-2100masl at his farm in Saraguro, the systems in place at La Papaya are highly organized and carefully engineered to pursue consistently high quality at scale. A state of the art drip irrigation system runs across all 28 acres, with a seedling nursery constantly iterating upon the current varietals and ensuring quality year over year. On top of this, there are automated soil management sensors that detect levels of different nutrients in each plot.

This beautiful washed gesha was given a short washed fermentation of just 15 hours before being dried on raised beds for around 9-18 days. In the cup, we find a clean and ripe peach tea sweetness, tons of orange blossom, and a fun little honeydew melon note through the centerline. As the cup cools, layers of florals bloom on the palate, bergamot, jasmine and magnolia dance against each other and linger softly in the finish.

Source: Directly purchased from Hacienda La Papaya

Text from Shoebox Coffee's listing.