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Ecuador

Hacienda La Papaya Yeast Experiments

Hacienda La Papaya Yeast Experiments

We’re excited to share the two finest examples from our experimentation with fermenting lots of coffee with different yeast strains added on a very small scale. 

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About

Release Friday May 10, 16.00 (UTC+1). Very limited release. 

Natural Yeast Fermentation with this yeast enhances the mouthfeel of the Typica, dried as a natural to enhance the richness and intensity in the cup.

Washed Yeast Here the fermentation enhances the fruit character of the Typica, enhancing the acidity and freshness in the cup.

2 x 100g (2 x 3.52oz) - Whole Bean Coffee

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 Natural & Washed Yeast

Harvest August 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

Hacienda La Papaya Yeast Experiments

This year, together with Hacienda La Papaya, we fermented several lots of coffee with different yeast strains added, some suggested by us, some suggested by Juan and his team in Ecuador. Some of these coffees were first washed, some dried as a full natural. We’re excited to share the two finest examples from this experimentation on a very small scale.

Natural Yeast

This lot is from a single fermentation tank, fermented in a small tank with ‘Cafe Intenso’ yeast for 38 hours, until the pH reached 4.0. This lot was then dried in cherry in Juan’s drying rooms, on the small scale experimental setup.

During a cupping of the yeast experiments, we found that the ‘Intenso’ yeast combined with the drying in cherry led to a richness in the cup, reminiscent of dried fruit in a way that brings to mind Juan’s oak barrel process coffees. 

We found that the different character created by these yeast strains was more significant than we expected. The intention with these small scale experiments is to investigate these effects and find ways to apply these in practice, not to replace the beauty of coffee’s wild fermentations.

Washed Yeast

This lot is from a single fermentation tank, fermented in a small tank with a ‘Pichia Kluyveri’ yeast strain for 20 hours, until the pH reached 4.0. This strain was sent to Ecuador by our friends in Denmark at Novonesis as part of our experimentation.

During a cupping of the yeast experiments, we found that the PK yeast combined with washed processing and shorter fermentation led to a freshness in the cup, increasing acidity and adding to the ripe fruit character. 

Juan Peña

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 few 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.


This year we selected a handful of lots from Hacienda La Papaya. Discover more about the available coffees and about Juan Peña by following the links below. 


Hacienda La Papaya