The final Juan Pena Typica Mejorado of 2026. Last year this coffee sold out very quickly and everyone loved it. Since it was such a hot item we ordered double the amount, along with two other processes. This Anaerobic version is the fruitiest and juiciest of the 3, but still meticulously clean as you'd expect from La Papaya!

Typica Mejorado Anaerobic Natural

This clean and juicy coffee reminds us of Strawberry, Cotton Candy Grape, Grapefruit, Guava and Bubblegum.

Anaerobic Fermentation: Controlled oxygen-free fermentation that intensifies complexity and depth.

Producer:

Juan Peña, founder of Hacienda La Papaya in Loja, Ecuador, brings a background in agronomy and years of precision farming to every lot he produces. His farm sits at 1,800-2,100 MASL near Saraguro, where covered drying rooms and slow, carefully controlled drying give his coffees exceptional cup quality and consistency. Juan has earned three consecutive Sprudge “Notable Producer” awards, and his coffees regularly place top three in major U.S. brewing and roasting competitions. Beyond his own farm, Juan founded CafExporto, an export company offering hands-on coaching, lab-grade quality control, and market access to a growing network of Ecuadorian producer partners. It’s this dedication to precision, education, and consistency that makes his coffees so highly sought after.

PROCESS

This lot is from Juan's Typica Mejorado trees, fermented in plastic tanks without oxygen for 5 days, or 120 hours. These plastic tanks are kept very clean but fermentation juices are added from previous anaerobic batches, in a similar concept to a sourdough starter, in order to kickstart the fermentation with an existing culture of bacteria and yeast, pushing in the desired direction and leading to greater consistency. This fermentation enhances the mouthfeel and acidity of the Typica, while maintaining an incredibly clean and juicy expression. A testament to Juan's meticulous work throughout the production process.

VARIETAL

Mejorado is a unique varietal mainly grown in Ecuador. Colloquially known as Typica Mejorado. It has recently be discovered to be a Bourbon variety cross-pollinated with an Ethiopian Landrace variety. The cup profile is meant to have a more refined sweetness and body and a higher quality acidity compared to the regular Bourbon variety.

We suggest letting the coffee rest for 2-3 wks.

This was our 2nd year Direct Purchase with CafExporto & Hacienda La Papaya

Transparency:

We paid DIRECT : $45/kg cad

Roasted Cost: $58/kg cad