La Papaya Ecuador
There is so
much to share about Juan Peña and Hacienda La Papaya. Specialty coffee producer
Juan Peña is the primary producer at Hacienda La Papaya as well as the owner of
the exporting company CafExporto, which manages dry mill processing, quality
control, packaging, exporting, and more for the families of producers around
the region and the local community. Farms that meet the CafExporto standards
are titled under their 'Family Farms,' and they have helped producers find
financial stability and supplied coffee seedlings as part of working together.
Hacienda La
Papaya employs seven permanent workers and up to forty additional workers
during the four-month harvest period, of which 80% are women. These workers
also have social security, making it a source of formal employment for the
local community. The team here takes quality control immensely seriously, with
two certified Q Arabica graders monitoring all exported lots, and agronomists
directing focus on tree growth and health. In partnership with the University
of Cuenca, the team at La Papaya is investigating the primary focus of farming
to produce the finest cups of coffee, including measuring soil qualities and
tree nutrient absorption.
Due to the
climate and weather conditions, a comprehensive drip irrigation system is
implemented at La Papaya to water the 35,000 plants. There are excellent
natural water sources nearby that can supply the land year-round. The climate
on this southern side of Ecuador, near the Andwan coastal region, is
dry-tropical, which requires a greater focus on irrigation compared to farms in
the north, near the Amazon region, where the climate is humid-tropical and the
focus is on drainage
Processing
Details
o Coffee
trees have their soils monitored by automated sensors to know the plants’
nutrient
absorption,
to better understand how to achieve higher density of seed for greater aroma
and
flavours, particularly florals
o Cherries
grown on sandy-clay loam are picked when ready and ripe
o Coffee is
pulped and mucilage removed
o Beans are
thoroughly washed to ensure all mucilage is removed before drying
o Beans are
dried for 11 days in drying rooms under controlled conditions
o Moisture
content is reduced to 10-12%
o Beans are stored in parchment until ready for export
Origin: Saraguro, Ecuador
Altitude: 1900-2100m
Variety: Typica
Processing: Washed Anaerobic
Cup profile: Mandarin, apricot, orange peel, creamy, velvety, delicate acidity
Espresso recipe:
In:19,5gr
Out: 40gr
Time:23-24sec
- Price: 28.93€ (including VAT)
Product Code: 5204129023574
Ex Tax: 25.60€
Availability: In Stock
Weight: 0.25kg
Brand: Taf

