Filter - Ecuador, La Papaya, Loja, Juan Pena

Nestled in the hills above Saraguro, in the Loja province of southern Ecuador, Hacienda La Papaya is a coffee farm renowned for its innovation, agricultural precision and constant quest for excellence. Founded and run by Juan Peña, a passionate agronomist, the farm stands out for its rigorous scientific approach, combined with a deep respect for the terroir.

B7 refers to the seventh lot planted at Hacienda La Papaya. It is located in one of the highest areas of the farm, at 2,100 meters above sea level, and it acquires much of the sunlight during the day. Whereas the rest of the lots are single varietals, B7 is a mix of Typica, Pacas, Caturra, Catuai, and San Salvador.

After being harvested, selected, and cleaned, the cherries go to polyethylene tanks to be fermented for up to 240 hours after oxygen is forced out. Fermentation tanks are shaded so that temperatures during fermentation are not allowed to exceed 24° C (75° F). After fermenting, the cherries are transferred to drying rooms for approximately 30 days.

Today, this farm is considered one of the benchmarks of the Ecuadorian coffee scene, regularly winning awards in international competitions and acclaimed by roasters the world over.

Varietal: B7
Process: Anaerobic Natural
Notes: Cherry / Red Berries / Honey Sweetness
Weight: 200 Grams