Ecuador – Hacienda La Papaya

There are coffees that impress with flavour, and then there are coffees that quietly shape the direction of specialty coffee itself. Hacienda La Papaya, owned by renowned producer Juan Peña, belongs firmly in the latter.

Nestled in the highlands of Saraguro, Loja, Ecuador, the farm has become one of the most respected names in modern specialty coffee — appearing on world competition stages, barista championships, and the menus of some of the world’s leading roasters.

What makes La Papaya special is not just the cup quality, but the relentless pursuit of precision behind it.

Where Agriculture Meets Innovation

Before coffee, Juan Peña was involved in Ecuador’s flower industry, bringing with him a strong background in agronomy, plant nutrition, and precision farming. When he established Hacienda La Papaya in 2010, he approached coffee differently — treating it with the same level of scientific detail and agricultural discipline.

Today, the farm is known for its research-driven approach to cultivation, irrigation, genetics, and processing. Sitting between 1900 to 2100 masl, the high altitude, dry climate, and cool nights create ideal conditions for producing dense, expressive coffees with remarkable clarity and sweetness. 

Typica Mejorado — Ecuador’s Legendary Variety

Often referred to as Ecuador’s crown jewel, Typica Mejorado is one of the country’s most celebrated varieties. Despite its name, genetic studies have shown that Mejorado is not a direct Typica mutation, but rather a unique cross linked to Bourbon and Ethiopian landrace genetics.

The result is a variety prized for its intensely floral aromatics, elegant structure, and layered fruit complexity. At Hacienda La Papaya, this variety thrives under meticulous farm management, producing coffees that consistently stand out for both refinement and vibrancy.

Natural Processing with Precision

Natural processing can often lean wild or overly fermented. At Hacienda La Papaya, the approach is different — controlled, intentional, and exceptionally clean. Only fully ripe cherries are hand-selected before undergoing carefully monitored fermentation and slow drying. Depending on the lot and climate conditions, drying may stretch across several weeks to stabilise sugars and preserve clarity in the cup. 

The result is a natural processed coffee that remains expressive and fruit-forward, while retaining elegance and structure rather than overpowering fermentation.

In the Cup

Expect a profile that feels both luxurious and refined. Juicy stone fruits, florals, citrus brightness, and layered sweetness are common characteristics associated with Hacienda La Papaya’s Typica Mejorado lots — often accompanied by tea-like elegance and silky texture. Depending on roast profile and extraction, expect notes reminiscent of apricot, peach, plum, melon, citrus blossom, or tropical fruits. 

This is a coffee that showcases why Ecuador continues to rise as one of the most exciting origins in specialty coffee today. A coffee built not just on terroir, but on obsession, experimentation, and craftsmanship.

Craftsmanship & Community

As we were cupping through this lot within the local roasting community — part of a shared shipment — this was one coffee that immediately stood out. We committed to 100kg of greens without hesitation.

But coffee, like everything we believe in, is never just about ownership — it’s about community. During consolidation, we learned that the farm only had 100kg of this Typica Mejorado allocated to Singapore. A close friend — who not only helped spearhead this group buy but continues to shape coffee programmes within his own brand — also wanted to share this coffee with his regulars.

In the spirit of craftsmanship and community, we chose to part with half. What remains on our end is now less than 40kg roasted — just 266 canisters of 150g.

A small lot, shared intentionally.
 Available only while it lasts.