Regular price 623.00 ฿
Unit price per
Flavor Notes
Mandarin orange, Green apple, Floral, Green tea, A hint of plum, Tea-like, Smooth
Beans
Farm: La Papaya
Producer: Juan Pena
Area: Saraguro, Loja, Ecuador
Altitude: 1,800-2,200m
Varietal: Geisha
Processing: Mejorado
Process: washed
Roast Level
Light roast
------------------------------
＜Ecuador La Papaya＞
At Philocoffea, Hacienda La Papaya is a coffee we look forward to working with every year. Located in the Saraguro region of Loja, Ecuador, at elevations between 1,900 and 2,100 meters, this farm is known as a pioneer of coffee cultivation in the area, having started its journey in 2010.
The farm’s owner, Juan Peña, was originally a flower producer. However, after a devastating fire destroyed his farm, he was forced to rethink his future. This led him to choose coffee cultivation as his next path. The project began in 2009, with planting starting in 2010, and it has gained recognition as a competition-level coffee since around 2014.
One of La Papaya’s most distinctive features is its data-driven approach to farming. The soil throughout the farm is equipped with sensors that collect data 24 hours a day. Detailed measurements—including temperature and mineral levels such as potassium, calcium, and magnesium—are continuously recorded. These data, combined with yield information, are used to optimize irrigation and fertilization practices. It is truly a “data-driven” farm.
With the accumulation of this data over the years, Juan is able to monitor soil conditions and control irrigation and fertilization remotely, even when he is not physically present. Today, this technology is also shared with neighboring farmers, contributing to the development of the Saraguro region and the Ecuadorian coffee industry as a whole. While it can be difficult to communicate intuition, numbers serve as a universal language—an idea that perfectly reflects the philosophy of this farm.
The farm manages approximately 35,000 coffee trees, all equipped with drip irrigation systems. Under the supervision of agronomists, La Papaya is committed to producing only high-quality coffee. This dedication has been widely recognized, and Juan has received Sprudge’s “Notable Producer” award for three consecutive years. With its combination of technology, curiosity, and uncompromising commitment to quality, La Papaya is an essential name in Ecuadorian specialty coffee.
A few months ago, we received several Ecuadorian samples from Eric at Tri-Up. We conducted a blind tasting to select our favorites, and to our surprise, every coffee we chose turned out to be from La Papaya. Even we were amazed by the result. According to Eric, La Papaya’s coffees perform beautifully both as espresso and filter—and it’s easy to see why, with their balance of rich sweetness and juicy acidity.
For this coffee, we opted for a light roast to highlight its clean, refreshing acidity along with elegant floral and herbal aromatics.
When freshly brewed, it presents a light and clean profile reminiscent of citrus and green apple. As it cools, floral notes and a subtle green tea-like nuance emerge, adding depth to the cup. Further cooling reveals a gentle citrus sweetness reminiscent of mandarin orange, along with hints of stone fruit such as plum. A fresh, juicy fruit character spreads across the palate with a smooth, silky texture.
We hope you enjoy taking your time with this coffee, as its flavors evolve beautifully from the first sip to the last.