Juan Peña (Hacienda La Papaya)

Description

Origin: Ecuador
Region: Saraguro, Loja, Ecuador
Farm: Hacienda La Papaya
Farmer: Juan Peña
Varietal: Gesha
Processing: Natural
Elevation: 1900-2100
Profile: mango, raspberry, kinda hard to describe which fruit
Price per lb (shipping + greens): $45.37

About the coffee:

Once harvested, the cherries are gently washed with low-pressure water and meticulously hand-sorted to ensure optimal ripeness. They are then dried slowly over 20–30 days, with careful control of temperature, airflow, and humidity. To promote even drying, the cherries are turned up to four times daily.

Roaster's notes:

We learned of Juan Peña's coffee last year when we decided to buy 1kg of his coffee from forward coffee. After the first roast, we knew we had to find a source for his coffee. We reached out last year, but that conversation didn't manifest into much.

This year though, we were able to snag 20kg of his natural gesha. :)

This coffee isn't a citrus or juice bomb. It's more on the sweet fruit side with some mild sour fruit to it. I can't quite place exactly what fruit it is, but it's fruit forward and complex.

Brewing Notes:

V60.

Water temp:

93C+

Brew recipe:

0. 18g grounds
1. 60mL bloom (for 40 seconds)
2. 60mL second bloom (for 40 seconds) -- use small spoon to stir as brew sits
3. 180mL pour (to 300mL) -- apply light swirls if grounds are sticking to brewer sides

You should be at around 3-4 minutes drawdown. If you are hitting it quicker, try going finer.

Rest notes: 3-4 weeks+.

Additional Notes:

Learn more about how we price our coffee here.

Text from thoughtful coffee nyc's listing.