Typica Mejorado – Hacienda La Papaya, Ecuador

Immerse yourself in the vibrant freshness of this Ecuadorian Typica Mejorado, naturally processed to reflect the purity of its terroir.

In the cup, it delivers a fruity, indulgent profile with a silky body—elegant and expressive.

About Hacienda La Papaya

Perched in the hills above Saraguro, in the Loja province of southern Ecuador, Hacienda La Papaya is known for its innovation, precision, and uncompromising pursuit of quality. Led by agronomist Juan Peña, the farm brings together scientific rigor and a deep respect for nature.

TANAT sources from Hacienda La Papaya for its consistently exceptional quality. The farm has become a benchmark in Ecuadorian coffee—regularly awarded in international competitions and recognised by leading roasters around the world.

Notes: Guava, Fig, Dates

SCA Cup Score - 87

What is the roast recency?

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.