La Papaya

A Natural processed Sidra variety, this filter coffee is complex and powerful. Citrus notes of lime and blood orange are present in every sip, and are accompanied by a plum note in the warm and cool stages.

Juan Peña stands out as a leader in coffee production and a passionate advocate for community development and innovation in La Papaya, Ecuador. His collaborative spirit is evident in his active engagement with local farmers, offering them access to his facilities and sharing his wealth of expertise. This approach has cultivated a supportive community of coffee producers, all committed to excellence in their craft.

Peña's dedication to quality and innovation has garnered him numerous awards and accolades. His coffees have been prominently featured in national and international competitions, celebrated for their exceptional quality and unique flavours. Hacienda La Papaya's Typica Mejorado, in particular, has been recognised for its superior taste and consistency, becoming a favourite among coffee enthusiasts and professionals.

Beyond personal achievements, Juan Peña has made significant contributions to the advancement of Ecuador's specialty coffee industry. Through partnerships and initiatives like CafExporto, co-founded with Philip Smith, he has provided technical and educational support to other regional coffee producers. This initiative has played a crucial role in elevating the overall quality and reputation of Ecuadorian coffee on a global scale, fostering a community of skilled and knowledgeable coffee producers.

Brew Parameters

Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30.