La Papaya Anaerobic Natural

La Papaya has been producing coffee for right around 10 years and from the very start they have been a pioneer of coffee cultivation in the region.  La Papaya is nestled in the southern Loja region of Ecuador where the dry rainforest climate of the Andes creates a great environment for growing specialty coffee.  Due to the lower rainfall, the farm uses drip-irrigation system for all of the coffee plants on the farm.  This ensures adequate water and allows the coffees to ripen on schedule.

These cherries are selected for ripeness then cleaned and sent to polyethylene tanks for a sealed fermentation for 120 hours at a temperature no higher than 75F.  After this the cherries are removed and transferred to the drying rooms for 30 days.  The resulting cup has a light but present fermentation with notes of Strawberry, Mandarin Orange and Sumac.

Origin

Loja, Ecuador

Process

Anaerobic Natural

Varietals

Typica

Farm

La Papaya

Farmer

Juan Peña

Altitude

2000m