Arrived April 13th 2022 in Calgary Warehouse to Calgary Warehouse in Calgary, AB
Forward has purchased 6 x 25kg boxes of Hacienda La Papaya Anaerobic Washed Typica lot #1E.
Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions.
Juan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, Gesha, with others also in production. He is always actively engaged with processing experiments and tries to find the next best practice or method to make improvements to the coffee he produces. With the support of Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya is able to introduce scientific, refined practices and measurements into their production.
Juan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill, to help the overall sector of La Papaya grow and develop. Segundo Cartuche is an example of this, with his own plot of land and his own production, via the support of Hacienda La Papaya.
The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavors in the cup.
This Typica represents an elevated take on a classic cup profile from Hacienda La Papaya. The fresh cherries are pulped and passed to a polyethylene tank to be fermented together with the liquids produced from fermentations that have passed up to 100 hours. The temperature are kept cool, not exceeding 24C. The coffee is dried in controlled temperature and humidity rooms for 30 days.
The flavour profile of this coffee is beautiful and clean, just as you'd expect from a La Papaya Typica Mejorado. There are mandarin orange and orange blossom tones, with juicy nectarine complimenting those orange flavours. The acidity has a winey quality that's reminiscent of rose wine. On the finish, milk chocolate lasts on the tongue.Price Forward paid per kilogram: $25.30 USD FOB
Process: Anaerobic Washed Typica
Total kilos purchased: 150kg (6 x 25kg Box)
Harvest date: November 2021
Fermentation: fresh cherries are pulped and passed to a polyethylene tank to be fermented together with the liquids produced from fermentations that have passed up to 100 hours. The temperature are kept cool, not exceeding 24C
Drying temperature: 22°C Max. - 8°C Min.
Altitude: 2000 masl
Region: Saraguro, Loja, Ecuador
All cupping results are derived from blind cupping sessions and adhere to SCA cupping standards.
Our sensory team comprises calibrated, certified Q graders and/or individuals who have excelled in competitions.