Beansmith's roastery presents its first limited edition Christmas blend of the year. Coffee from the Hacienda La Papaya farm in Ecuador welcomes you with distinctive juicy notes of strawberries complemented by a delicate creamy touch. This is followed by an exotic aftertaste of persimmon, all enveloped in a subtle alcoholic undertone reminiscent of rum. All this, in harmony with medium acidity, gives you a sweet, juicy, and very distinctive filter coffee.
The origin of this coffee takes us to high altitudes of 1,900 to 2,100 meters above sea level, to the Saraguro area in the Loja region of Ecuador, where the Hacienda La Papaya farm covers an area of 28 acres. Founded by Juan Peña, the farm is a leader in Ecuadorian specialty coffee and uses state-of-the-art technology such as drip irrigation, collaborates with the University of Cuenca on agricultural research and innovation, and supports the local community by providing stable employment to both permanent and seasonal workers.
The Typica Mejorado variety is known for its resistance and productivity, characterized by a high floral aroma, bright acidity, delicate body, and subtle tropical bitterness. During processing, the coffee cherries underwent a maturation process in oak barrels, a pioneering post-harvest technique developed by Hacienda La Papaya. After harvesting, the fresh cherries are fermented in rum oak barrels for 120 hours in a controlled, dark environment at a temperature below 18 °C. This allows them to absorb complex aromas and flavors, resulting in a complex, wild, and fruity coffee. After fermentation, the cherries are moved to drying rooms, where they are dried for 28-30 days under carefully controlled conditions.
- Altitude:1,900–2,100 m above sea level.