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Description
September- Juan Peña - Ecuador Washed Mejorado 250gRoasted 8 6 Variety: Typica Country: Ecuador Region: Saraguro Process: Washed Altitude: 1900 2100 MASL Harvest: Late 2024 Producer: Juan Pea Farm: Hacienda La Papaya Roast Level: Light In the cup In the cup we get a sweet profile of raw sugar, lemon, and tropical sweetness. This coffee has a light body and a sweet finish. About The Producer Hacienda La Papaya, with 28 acres and 1900 2100 MASL, is the Pioneer of coffee cultivation in the Saraguro
Roasted 8/6
- Variety: Typica
- Country: Ecuador
- Region: Saraguro
- Process: Washed
- Altitude: 1900-2100 MASL
- Harvest: Late 2024
- Producer: Juan Peña
- Farm: Hacienda La Papaya
- Roast Level: Light
In the cup
In the cup we get a sweet profile of raw sugar, lemon, and tropical sweetness. This coffee has a light body and a sweet finish.
About The Producer
Hacienda La Papaya, with 28 acres and 1900-2100 MASL, is the Pioneer of coffee cultivation in the Saraguro region. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology, such as drip irrigation. Their vision has always been very clear about producing only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35,000 plants. Juan Peña is the founder, director and partner of Hacienda la Papaya, where he has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.
Processing
The cherries are harvested and then sorted to remove immature cherries or defects. The pulp/honey is then removed from the cherry, and the parchment coffee beans are fermented between 18 to 24 hours. The coffee is then dried in a controlled environment to ensure the end result of the cup is the clean, floral, and consistent profile that Juan aims for. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto. During the packaging of boxes, a small amount of sample is taken for a new sensory quality control analysis in the Cafexporto laboratory prior to shipment.
Variety
A cross mutation between Bourbon and Typica, said to have originated in Ecuador. The flavour profile generally falls into high sweetness, crisp acidity and velvety body. World Coffee Research says it's possible that Sidra does not have a clear genetic identity. Instead, Sidra could be a few different varieties that farmers refer to under the same name-something the organization says is a lack of a formal seed sector.
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