ECUADOR LOT N19

Lot 19 is an anaerobic version of a direct-dried natural coffee. This new release is intensely fruity, balanced by careful processing methods that highlight the coffee’s beautiful floral notes. Hacienda La Papaya, owned and operated by Juan Peña, is one of Ecuador’s most renowned specialty coffee producers. Juan has won multiple awards, both in Ecuador and globally, and his coffee has been featured in numerous barista competitions, which is where we discovered it and brought it to you. At Hacienda La Papaya, Juan grows a variety of high-end coffees, including Typica, Sidra, and Gesha. He is deeply involved in processing experiments, always searching for the best practices to improve his coffee.

The coffee produced at Hacienda La Papaya results from a meticulous process, starting with the genetics of the seeds in the nursery and the knowledge of the mother plants. Every year, the farm experiments with controlled fermentations and drying methods to create exquisite flavors. After picking, sorting, and cleaning, the cherries of this batch undergo fermentation for varying times—100, 120, or up to 240 hours. The anaerobic process takes place without oxygen, in the shade, and at a temperature not exceeding 24°C. After fermentation, the whole cherries are dried in chambers for about 30 days.

Typica Mejorado offers a truly unique and fascinating flavor profile. In fact, some coffee professionals even prefer it to Gesha! This batch starts with a sweet, bright, and fruity first sip, without the typical booziness of natural coffees. As it cools, it transitions into floral, limey acidity with a hint of caramel. With its Gesha-like qualities, this is one amazing cup. Enjoy!