LA PAPAYA [2021]




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

Forward has purchased 4 x 25kg box of Hacienda La Papaya Natural Geisha lot #24

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 Geisha represents the first harvest of Hacienda La Papaya Geisha, first planted in 2018 with seeds from Boquete, Panama. The cup profile has complex florals defining the cup, with honey like sweetness, a fruit driven acidity, and a syrupy mouthfeel. The process sees a traditional whole cherry rotated numerous times daily for 25 days on raised beds.

Forward paid per kilogram: $63.80 USD FOB
Process: Natural Geisha 
Total kilos purchased: 100kg (4 x 25kg Box) 
Harvest date: September 2021 
Fermentation: Traditional natural

Drying time: 30 days in raised beds
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 2000 masl
Region: Saraguro, Loja, Ecuador