Sometimes you come across a cup that perfectly blends fruity freshness with creamy sweetness. That’s exactly what this Ecuadorian coffee from grower Juan Peña offers. His light-roast coffee from the Hacienda La Papaya estate stands out with a wonderfully bright profile. Your taste buds will be delighted by juicy lime, reminiscent ofa margarita, and sweet green grapes, which elegantly complement delicate floral notes. The body of the coffee features sparkling citrus notes that lend the entire composition a pleasant liveliness. The resulting cup is exceptionally clean and sweet, leaving you with an unforgettable impression. It’s a very pure choice for even the most discerning fans of specialty coffee.
This coffee was grown at an altitude of 2,000 meters above sea level in the Saraguro area of Ecuador’s Loja region. It is produced by Juan Peña, one of Ecuador’s most renowned specialty coffee growers, whose name is a regular fixture at international barista competitions. The Hacienda La Papaya estate is known for its meticulous approach to cultivation. It all begins with the genetics of the seeds in the nurseries and a thorough understanding of the parent plants. This specific lot was harvested in November 2022. The Loja region itself provides coffee trees with excellent climatic conditions, which is clearly reflected in the exceptional quality and flavor of the beans.
The unique clarity of the resulting cup is the result of an innovative approach that begins long before the harvest itself, thanks to Juan’s Integrated Coffee Pulse System. This is a network of soil sensors that continuously measure nutrient levels, moisture, and absorption rates. This real-time monitoring allows the team to precisely understand how much water and nutrients each plant absorbs and subsequently passes on to its coffee cherries. Once the cherries are handpicked and pulped, the parchment coffee undergoes a 15-hour controlled washing process in pure spring water. This phase takes place under careful supervision and involves the complete removal of the mucilage. The coffee is then dried for 11 days in solar dryers, allowing the beans to perfectly stabilize their character.