Ask a question

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

Forward has purchased 25 x 25kg boxes of Washed Typica produced by La Josefina Estate farm, dry milled by Hacienda La Papaya and purchased through CafExporto.

One (1) box have been booked by Morning Roast Coffee in Toronto, Ontario

Twenty-four (24) boxes have been booked by Phil & Sebastian in Calgary, Alberta

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: $17.05 USD FOB 
Process: Washed Typica
Total kilos purchased: 625kg (25 x 25kg Box) 
Harvest date: July/August 2021 
Fermentation: Traditional fully washed, 15-hour mucilage fermentation in open-air ceramic tanks
Drying time: 14 days in a controlled temperature drying room
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 1500 masl 
Region: Parroquia Santa Rosa, Napo, Ecuador