Hacienda La Papaya is located in southern Ecuador, in the Loja region. The farm is managed by Juan Peña, an agricultural engineer who approaches coffee with a highly precise, experimental mindset. They primarily grow Mejorado, known for its high yield and excellent cup quality. The coffee comes from an altitude of roughly 2,000 meters, and every step of the process—from harvest to processing—is measured and controlled to ensure that quality can be reproduced as consistently as possible.

This lot is 'fully washed': after harvesting, most of the pulp is removed by machine, and then the beans are cleaned of the remaining mucilage layer during a fermentation process lasting approximately 15 hours. This method results in an exceptionally clean flavor profile, where the characteristics of the origin and variety are clearly defined. Drying then takes place under controlled conditions in drying houses specifically designed for this purpose.

The decision wasn’t exactly stress-free after I tasted this coffee: I really enjoyed it, and I definitely wanted to add it to the selection because its processing and flavor profile really resonate with me. It’s exceptionally clean, free of any off-flavors, and delivers exactly the character that inspired me to start the roastery in the first place. At the same time, I had some hesitation due to its price point, as it’s not exactly a cheap one. I’m confident that anyone who tastes it will immediately understand why I bought it in the end: a refined, light, citrusy, “spring-like” character, with an incredibly long, caramel-sweet finish. I definitely recommend brewing it as filter!