Ecuador Hacienda La Papaya B7
|Process||Washed Carbonic Maceration|
|Harvest||Sep - Oct|
|Flavours||Plums l Dark Grapes l Blackberry
B7 is a naturally mutated cross of Typica, Caturra, Pacas & San Salvador that occurred at Hacienda La Papaya on Block 7. Honourable mention to the Washed Carbonic Maceration processing. Innovation meets quality at La Papaya for sure. For me, this gem is purple all over. It reminds me of plums and dark skinned grapes. It's a little softer than a full on natural process lot but still has strong fruity flavours.
From the Importer:
Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. He has been recognized for many top producer awards in Ecuador and throughout the World. His coffee has also been utilized in many Barista Competitions.
Juan grows many varieties of coffee at Hacienda La Papaya, most notably Typica, Sidra, Gesha, with others also in production. He is always actively engaged with processing experiments and tries to find the next best practice or method to make improvements to the coffee he produces. With the support of Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya is able to introduce scientific, refined practices and measurements into their production.
Juan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill, to help the overall sector of La Papaya grow and develop. Segundo Cartuche is an example of this, with his own plot of land and his own production, via the support of Hacienda La Papaya.
The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavours in the cup.