Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

Hacienda La Papaya – Typica Mejorado

This marks September’s second season working with award-winning producer Juan Peña. This Typica Mejorado offers a sweet, tropical profile balanced by delicate florals. It’s the second release from this lot, arriving later in the season than the earlier selection featured this year.

Harvest begins with careful selection—cherries are picked at peak ripeness and sorted to remove underripe or defective fruit. After depulping, the parchment coffee undergoes 18 to 24 hours of fermentation, then moves to a controlled drying environment designed to preserve the clarity, florality, and consistency Juan is known for.

Harvests from multiple farms across Ecuador arrive at Cafexporto between September and November. Each lot is individually coded upon arrival, with representative samples taken for analysis at the Cafexporto lab. After passing through dry milling—threshing, size classification, cleaning, and visual sorting—every reference is further assessed for physical quality. Before export, a final sensory analysis ensures each box meets the expected standard.

Hacienda La Papaya, located at 1,900–2,100 MASL and spanning 28 acres, is a pioneering project in the Saraguro region. Just 20 km from Saraguro toward the Andes, the farm was founded in 2009, with planting beginning in 2010. The focus from the outset has been on exclusive varietals and precision agriculture—35,000 trees managed under full drip irrigation, guided by a team of agronomists.

Led by Juan Peña, the farm has earned three consecutive Sprudge Notable Producer awards, firmly establishing Hacienda La Papaya as one of Ecuador’s most respected producers.

Flavour Notes: Lemon Tea, Mango, Nectarine

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.