Ecuador — Juan Peña, Hacienda La Papaya (Yacuri Farm) Typica Mejorado (Yeast Inoculated Washed)

Tastes Like — 🍈 Guava • 🍯 Honey • 🍊 Orange

DETAILS

• Producer: Juan Peña
• Farm: Hacienda La Papaya, Yacuri Farm
• Region: Saraguro, Loja, Ecuador
• Varietal: Typica Mejorado
• Process: Yeast Inoculated Washed (Saccharomyces cerevisiae)
• Altitude: 1,900–2,100 MASL
• Size: 8oz (227g)

INTRO

The Yacuri Farm lot from Hacienda La Papaya represents some of the most meticulous work coming out of Ecuador's Saraguro region. Only the ripest, most flawless cherries are hand-harvested, then undergo a carefully monitored 48-hour yeast-inoculated fermentation using Saccharomyces cerevisiae before a precise 22-day drying programme. The result is a vibrant, expressive cup with guava, honey, and orange — sweet aromatic complexity that reflects the farm's ongoing pursuit of innovation.

THE PRODUCER

Hacienda La Papaya is a pioneering farm in Ecuador's Saraguro region, founded by Juan Peña in 2010. Known for its dedication to quality and research-driven innovation, the farm operates with a unique dry-tropical climate, drip irrigation systems across all 35,000 trees, and a robust genetic seed bank. Juan has earned three consecutive Sprudge Notable Producer awards, a reflection of the farm's status as one of the most consistent and forward-thinking producers in Ecuador.

Juan grows many varieties at Hacienda La Papaya — most notably Typica Mejorado, Sidra, and Gesha — and is always actively engaged with processing experiments, seeking the next best practice to elevate the coffees he produces. He is an active community member, allowing neighbours to utilise the farm's nursery and micro-mill, fostering the wider sector's development.

THE PROCESS

The Yeast Inoculated Washed process at Hacienda La Papaya's Yacuri Farm involves:

• 🍒 Selective Harvest — Only the ripest, most flawless cherries are hand-picked
• 🔧 Depulping — Cherry is depulped and prepared for fermentation
• 🧪 Yeast Inoculation — Saccharomyces cerevisiae is introduced at a controlled rate; fermentation is monitored for 48 hours
• 💧 Washing — Coffee is washed clean once fermentation is complete
• ☀️ Controlled Drying — Seeds dry over 22 days in carefully managed conditions
• ✅ Quality Control — Lots are sorted and assessed before export

This precision-driven approach produces a cup that is simultaneously clean and expressively aromatic.

THE CUP

Sweet, vibrant, and elegantly complex, the Yacuri Farm lot showcases what yeast-inoculated fermentation can achieve at altitude in Ecuador. Guava and honey sweetness flow through a frame of citrus orange brightness, with a warmth that lingers long after the cup cools.

Flavour Notes

• 🍈 Guava
• 🍯 Honey
• 🍊 Orange