Juan Peña owns and operates his estate farm, Hacienda La Papaya, in Saraguro, Ecuador. Along with his exporting business, Juan produces coffee as well as working with smaller communities of producers in Ecuador to produce some of the most exceptional specialty coffees we’ve ever tasted.

The Typica variety that Juan grows at Hacienda La Papaya was our first introduction to these coffees, and these coffees have always impressed us with the flavors Juan is able to cultivate and develop from this unique expression of the variety. This Typica is processed as an anaerobic natural, with the cherries being stored for a prefermentation phase of 120 hours before drying in La Papaya’s state of the art drying rooms.

This coffee in different iterations of processing always reminds us of juicy peach and plum, with a complex blackberry acidity developed from anaerobic processing, and a high quality velvety texture.