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Ecuador Hacienda La Papaya Typica Lot #19 Anaerobic Natural

The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavors in the cup.

This Typica is an anaerobic natural with a fruity, sticky cup profile from Hacienda La Papaya. It undergoes a whole cherry anaerobic fermentation of 100 hours, with Mossto, the liquid captured after this style of fermentation is finished which is re-circulated to stimulate further fermentations. After fermentation, the whole cherry is taken for 30 days of drying in controlled temperature and humidity rooms.

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La Papaya

Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions.


Lot #19

Process: Anaerobic Typica 
Fermentation: Whole cherry is fermented anaerobically in temperature controlled environments that do not exceed 24°C Drying time: 30 days in a controlled temperature drying room
Drying temperature: 22°C Max. - 8°C Min.  
Altitude: 2000 masl
Region: Saraguro, Loja, Ecuador


They are here as your Canadian source for unique, transparent and thoughtful green coffee offerings. They are looking to connect, build and grow the Canadian Specialty Coffee Sector by bringing in a dynamic range of coffees, backed by producers they believe in and are committed to moving forward with.​

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