Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
PRODUCER: Juan Peña
FARM: La Papaya
LOCATION: Saraguro, Loja, Ecuador
PROCESS: Washed
VARIETY: Typica Mejorado
HONEY, PEACH TEA, DELICATE WHITE FLORALS
Juan Peña of Hacienda La Papaya is an agricultural engineer and award winning coffee producer based in southern Ecuador.
About the Typica Mejorado variety:
Genetically, it is a Bourbon crossed with an heirloom Ethiopia variety varieties—it’s not a descendant of the Typica lineage, despite its name. It can take on the Bourbon qualities of refined sweetness and the florals reminiscent of Ethiopian coffees.
We are lucky to have a very limited quantity of this guy on our menu.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.
PRODUCER: Juan Peña
FARM: La Papaya
LOCATION: Saraguro, Loja, Ecuador
PROCESS: Washed
VARIETY: Typica Mejorado
HONEY, PEACH TEA, DELICATE WHITE FLORALS
Juan Peña of Hacienda La Papaya is an agricultural engineer and award winning coffee producer based in southern Ecuador.
About the Typica Mejorado variety:
Genetically, it is a Bourbon crossed with an heirloom Ethiopia variety varieties—it’s not a descendant of the Typica lineage, despite its name. It can take on the Bourbon qualities of refined sweetness and the florals reminiscent of Ethiopian coffees.
We are lucky to have a very limited quantity of this guy on our menu.
Whole Bean / For Filter and Espresso
We recommend resting our coffees for at least 10 days post-roast. Dense coffees, in particular, often continue to improve for more than six weeks.