This is our fourth time featuring award winning producer Juan Peña and Mejorado is a great reminder of why Juan is such a beloved producer. This coffee is clean and reminds us of juicy pears, delicate florals with a bright acidity reminiscent of lemons. Variety: Typica Mejorado Country: Ecuador Region: Saraguro Process: Washed Altitude: 1900-2100 MASL Harvest: October 2024 Producer: Juan Peña Farm: Hacienda La Papaya Roast Level: Extra-Light In the cup We taste juicy lemons that remind us of lemonade, bright malic acidity that reminds us of pear, and a deep sugary sweetness with delicate white florals. 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 After handpicking the cherries, they are fully de-pulped for a controlled fermentation process using pure water. The de-pulped cherries will ferment in pure water for approximately 15 hours before they are moved to drying rooms and dried for a controlled time of 11 days. The level of control during each stage of processing allows the farm to obtain clean and delicate flavours. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto. During the packaging of boxes, a small amount of sample is taken for a new sensory quality control analysis in the Cafexporto laboratory prior to shipment. Variety This variety has been at Hacienda La Papaya since 2009, with seeds acquired directly from an experimental farm in northern Ecuador. The team at Hacienda La Papaya maintains a special batch of coffee for seeds. Typica Mejorado requires high nutritional input and demonstrates high productivity, not needing shade as long as it receives suitable humidity and nutrients.