Ecuador Typica 120 Hour Anaerobic Fermentation
Region: Saraguro, Loja
Harvest: Dec 2021
Hand picked at peak ripeness, floated to remove defects and then pulped. Fermented in polyethylene tanks for 120h with strict temperature controls. Dried on raised on beds for up to 30 days
About Juan Penna & Hacienda La Papaya
Ecuador is one of the more elusive origins, likely the result of a high cost of production, which makes it more difficult to compete in a global market. Juan Peña, who holds a degree in agronomy, established an export company called CaféExporto to improve upon ways to capture quality premiums from coffee grown at his 28-acre farm called Hacienda La Papaya.
Juan’s passion for research has helped him unlock the potential for quality with different varieties and processing methods.
Hacienda La Papaya, one of the most prominent farms in South America, has officially put Ecuador’s specialty scene on the map.
Typica is one of the original heirloom varieties of arabica coffee that’s scarcity is becoming evident due to low yields even though the cup quality is spectacular. Prized for its florality and sweet citrus.