Ecuador – La Papaya

The story of the farm and producer Juan Peña

Juan Peña is one of the most recognized figures in Ecuador’s specialty coffee scene. He founded Hacienda La Papaya in 2010 with the vision of combining precise agriculture with scientific research. He collaborates with the University of Cuenca, which has enabled him to implement advanced drip irrigation systems, optimize soil nutrition, and fine-tune cultivation methods.

Among other varieties, he grows Typica La Papaya – a high-quality variant of the traditional Typica variety. The seeds were sourced from an experimental station in northern Ecuador, and the plants have since been successfully adapted to the unique conditions of Saraguro. Thanks to his meticulous approach to cultivation and processing, his coffees have earned recognition in international competitions and helped raise the profile of Ecuadorian specialty coffee.

The farm employs seven full-time staff, and during harvest, the team grows to around forty seasonal workers, 80% of whom are women. Hacienda La Papaya creates stable employment opportunities and actively supports the local community, for example, by sharing seedlings and technical knowledge with neighboring farmers.

How is Typica processed?

The natural process is carried out with extreme precision. After harvest, the coffee cherries are gently cleaned with low-pressure water, hand-sorted, and then dried in specially designed rooms with controlled temperature, humidity, airflow, and shade.

For 20 to 30 days, the cherries are turned 3–4 times daily to ensure even drying and a clean cup profile. Once dried, the coffee undergoes dry milling, visual sorting, and a final quality check. The result is a precisely processed specialty coffee from Ecuador that represents the very best of its origin.

Variety

Typica La Papaya is a specialty variant of the classic Typica variety. It was brought to Hacienda La Papaya in 2009 from an experimental station in northern Ecuador. It is characterized by floral aroma, pronounced acidity, delicate body, and a subtle tropical flavor. Thanks to the ideal conditions in Saraguro, its flavor potential fully unfolds.