LA PAPAYA [2021]




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Arrived April 13th 2022 to Calgary Warehouse in Calgary, AB.

Forward has purchased 3 x 25kg box of Hacienda La Papaya Oak Barrel Sidra lot #30.

10kg will be frozen in the FWD Cellar in 1kg vacuum sealed bags to capture and preserve this outstanding coffee as a vintage, to be released in the future, so we always have coffee to look forward to.

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 Oak Barrel process started as an experiment in 2018 at Hacienda La Papaya, it consists of placing whole cherry in sealed, used rum barrels for 120 hours environmental rooms that are fully controlled. Following this unique style of fermentation, the cherries are dried for nearly 30 days in drying rooms.

The flavour profile of the Oak Barrel Sidra lot #30 is highly aromatic, fruity and somewhat wild. The flavours showcase tropical fruits and winey acidity, with citrus fruits and chocolate tones giving fantastic complexity. There's an elegance that mirrors a beautiful rum, however the flavours are not alcoholic. The aftertaste is long and it's a very wonderful body.

Price Forward paid per kilogram: $33.00 USD FOB
Process: Oak Barrel Sidra 
Total kilos purchased: 75kg (3 x 25kg Box) 
Harvest date: September 2021 
Fermentation: Whole cherry in sealed, used rum barrels for 120 hours in an environmental room

Drying time: 30 days in a controlled temperature drying room
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 2000 masl
Region: Saraguro, Loja, Ecuador