Our 2nd year with Juan Peña's astounding Typica Mejorado! Last year we had Hacienda La Papaya's RESERVE lots, and we can say this washed lot is one of their best in many years. Just an amazing example of an elegant washed Typica Mejoarado, amazingly clean, bright and sweet.

This Typica Washed has bright floral and citrus-forward notes reminding us of Mandarin, Peach, Pear, White Florals and Honeycomb sweetness.

Process:

TYPICA LA PAPAYA, 15hr Fully Washed.

This variety has been at Hacienda La Papaya since 2009, with seeds acquired directly from an experimental farm in northern Ecuador. They maintain a special batch of coffee for seeds, established in 2010.

During the last 10 years, Juan Peña has been known for producing very floral, clean and complex washed grains. Under the same control and quality standards, Hacienda La Papaya has not stopped investing in research to achieve the best results year after year.

It requires high nutritional input and demonstrates high productivity, not needing shade as long as suitable humidity and nutrient levels are maintained.

Under this experimentation, the results are surprising, thus achieving unique flavours with a washed process that after
being demucilaginated for a controlled fermentation process with pure water for 15 hours, to finally take them to the drying rooms for a controlled time of 11 days. Maintaining control of the drying allows the farm to obtain the clean and delicate flavors along with the process.

DRY MILL PROCESS

The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number.

During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process.
Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification).

After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto.

During the packaging of boxes, a small amount of sample is taken for a new sensory quality control analysis in the Cafexporto laboratory prior to shipment.
If everything continues, based on Cafexporto’s control, the boxes with green coffee are ready to be sent to different roasters around the world.
Cafexporto is aware that each part of the dry processing process is of vital importance for the producer, exporter and roaster. They guarantee traceability and continuous quality control from the time the bags enter the warehouses until the final dispatch of green coffee.

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 of Direct Purchase with CafExporto & Hacienda La Papaya

Transparency:

We paid DIRECT : $40/kg cad

Roasted Cost: $48/kg cad