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Hacienda La Papaya Washed Typica

Hacienda La Papaya Washed Typica

A floral and delicate washed Typica, shaped by Juan Peña’s meticulous approach in Saraguro, Southern Ecuador.
Regular price Kr. 189,00 DKK
Regular price Sale price Kr. 189,00 DKK
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Coffee Expression The washed process allows the floral characteristics of the Typica varietal to shine, maintaining a delicate character.

Producer Produced by Juan Peña, an agricultural engineer based in southern Ecuador.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Juan Peña

Region Loja

Altitude 2000 masl

Varietal Typica

Process Washed

Harvest August 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. Since meeting in Aarhus in 2015, we have purchased many small experimental lots, continuing a conversation through high quality coffee. Over the past two years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, working with farms across Ecuador. We are more than excited to expand our collaboration with Juan, and to share his excellent work with a wider audience. 

We were able to visit Juan and his team in November 2021, both at the Hacienda and at CafExporto’s base in the nearby city of Cuenca, towards the very end of harvest.


Hacienda La Papaya

Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children. Juan began to experiment with coffee here in 2010, and moved to work in coffee full time in 2014 after his rose crop was wiped out by a violent storm in Cuenca. 

Over the intervening years he has thrown himself into the pursuit of high quality coffee, with a meticulous and scientific approach.

 This approach, shaped by Juan’s experience in roses and his training as an agricultural engineer, has led to an astronomic rise to high quality and international recognition, over just 8 years. His obsessive experimentation and need for scientific evidence is a cornerstone of his work at each stage, from carefully applied and monitored fertilisation, constant measurement of brix and cherry weight during harvest, innovation in careful fermentation, to the exacting drying process. Juan’s work in each of these fields is truly some of the most meticulous and effective we have seen in our years of travelling for coffee, and we left the Hacienda in awe.

Washed Typica

This hard work and innovation is also clear when tasting Juan’s coffees; top-quality micro-lots, with wildly varying flavour profiles and expressions. Juan mainly grows Typica ‘Mejorado’, the enhanced version of the varietal, first grown on Nestle’s experimental farms in the north of Ecuador. Juan puts much of his success down to the combination of high yield and incredible cup quality that these Mejorado plants provide. The Hacienda is also home to plots of Mejorado’s Nestle sibling Sidra, and a very limited amount of Geisha, while a small plot of Pacamara near the top of the farm is awaiting its first big harvest. 

This lot is from Juan’s Typica Mejorado trees, processed using a meticulous washed method. The ripe cherries are de-pulped using a Penagos eco-pulper, which also removes about 90% of the mucilage using a mechanical brushing method. This almost mucilage-free parchment is then soaked under water for 15 hours, resulting in very minimal fermentation. The parchment is then dried in Juan’s purpose built drying ‘houses’, designed in collaboration with the University of Cuenca. This results in a very clean interpretation of Juan’s Typica, with floral jasmine notes backed up by oolong tea and a deep honey sweetness.

More from Hacienda La Papaya

We've purchased a variety of different lots this year from Hacienda La Papaya, such as the Oak Barrel lot which is also from Juan’s Typica Mejorado trees, fermented in oak barrels for 5 days. These oak barrels were previously used to age Ecuadorean rum for over 20 years, so have a rich microbiota. This means that the coffee fermentation is pushed in a rather different direction than if it was dominated by the coffee’s native microbiota, creating a completely new expression of Juan’s Typica. 

This allows Juan to create incredible complexity while maintaining a clean expression, deeper, richer and more complex than plastic tank fermentations. The acidity is a little lower, with fresh fruit character softening into rich dried fruit, while still maintaining the floral characteristics of the Typica varietal.

Oak Barrel