Arrived April 13th, 2022 to Calgary Warehouse.
Forward has purchased 22 x 25kg boxes of Washed Sidra #55 produced by La Josefina Estate farm, dry milled by Hacienda La Papaya and purchased through CafExporto.
Three (3) boxes have been booked by Roasti Coffee Roasters in Sherwood Park, Alberta.
Two (2) boxes have been booked by Epoch Chemistry in Moncton, New Brunswick.
Two (2) boxes of this lot have been booked by Seth Taylor Coffee by Design in Toronto, Ontario.
Two (2) boxes of this lot have been booked by French Press Coffee Roasters in Qualicum Beach, British Columbia.
One (1) box of this lot has been booked by Morning Roast Coffee Roasters in Burlington, Ontario.
One (1) box of this lot has been booked by Venture Drive Coffee in Singapore.
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 a classic cup profile from Hacienda La Papaya. It undergoes a traditional washed processing, with a 15 hour mucilage open-air fermentation in ceramic tanks, followed by 11 days of drying in controlled temperature and humidity rooms.
La Josefina Estate farm is located in El Chaco canton, Parroquia Santa Rosa, Napo Province. It was established in 2014 and is owned by Leopoldo Andrade who is an engineer in business administration. He bought the land for the purpose of this coffee project. He and his family are coffee pioneers as they were the first producers in the area. The farm is in an ecological reserve called “Coca Cayambe” at approx. 1500 MASL.
These lands are regularly covered by the volcanic ashes of Reventador mountain and the earth is nourished by the rich ash on a continual basis as Reventador is spewing ashes every day. Adjacent to the farm, there is a small town named Cascabel with a population of between 100-150 people. The next biggest town is located 30 min away, named El Chaco.
They have named the area where they farm coffee “Amazalia”. This name means Amazonia (Amazon jungle). It comes from an Amazonian hummingbird called
Amazalia is made up of two farms, La Josefina Estate & La Majorelle Estate. When they initially took over the lands, they noted that even though the land is part of the ecologic reserve, it was already worked by men growing grass for their cows. Each farm has approximately 30 hectares of land but only cultivates 13 hectares. The La Josefina Estate farm has been working with CafeExporto starting in 2021.
From the start when he bought the lands to start the farm, he has always visualized being a part of the specialty coffee world. Leopoldo has always chosen to focus on working with high-quality coffee with the goal of continuously improving quality and production. There is a group from the surrounding communities called “Integrated to Amazalia” that work together exchanging production, ideas, and information with the goal of improvement and quality.
Price Forward paid per kilogram: $18.70 USD FOB
Process: Washed Sidra
Total kilos purchased: 550kg (22 x 25kg Box)
Harvest date: July/August 2021
Fermentation: Traditional fully washed, 15-hour mucilage fermentation in open-air ceramic tanks
Drying time: 16 days in a controlled temperature drying room
Drying temperature: 22°C Max. - 8°C Min.
Altitude: 1700 masl
Region: Parroquia Santa Rosa, Napo, Ecuador