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Description
September- Juan Peña - Ecuador Yeast Inoculated Typica 200gRoasted 8 6 Variety: Typica Mejorado Country: Ecuador Region: Saraguro Process: Yeast Natural Altitude: 1900 2100 MASL Harvest: October 2024 Producer: Juan Pea Farm: Hacienda La Papaya Roast Level: Extra Light In the cup In the cup we get a very jammy and sweet profile of juicy freshly picked strawberries, with a raspberry like acidity. This coffee is jammy and crisp with a long sweet finish. About The Producer Hacienda La Papaya, with 28 acres and
Roasted 8/6
- Variety: Typica Mejorado
- Country: Ecuador
- Region: Saraguro
- Process: Yeast Natural
- Altitude: 1900-2100 MASL
- Harvest: October 2024
- Producer: Juan Peña
- Farm: Hacienda La Papaya
- Roast Level: Extra-Light
In the cup
In the cup we get a very jammy and sweet profile of juicy freshly picked strawberries, with a raspberry like acidity. This coffee is jammy and crisp with a long sweet finish.
About The Producer
Hacienda La Papaya, with 28 acres and 1900-2100 MASL, is the Pioneer of coffee cultivation in the Saraguro region. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology, such as drip irrigation. Their vision has always been very clear about producing only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35,000 plants. Juan Peña is the founder, director and partner of Hacienda la Papaya, where he has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.
Processing
They begin by harvesting the best cherries from the crop. Upon receiving the harvest, they initiate the cleaning process for the cherries, removing leaves, crop residues, and additionally disinfecting the cherries to reduce the microbial load from the crop. Once the cherries are cleaned, they move on to the fermentation tanks, adding Intense Coffee yeast (Saccharomyces Cerevisiae) at a ratio of 2 grams per kilogram of fresh cherry. They start with a fermentation pH of 5.80-6.00, and at 38-48 hours, when reaching a pH of 4.00, they halt the fermentation. After leaving the tanks, they rinse the cherries with clean water for 10 seconds and transfer them directly to the drying rooms.
Variety
This variety has been established in Hacienda La Papaya since 2018, where the seeds were obtained from a farm in the Boquete / Panama area. This farm has a record for the propagation of plants of this variety. Typica Mejorado requires high nutritional requirements and medium-high productivity, which does not need shade as long as it has suitable humidity and nutritional levels.
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