Freshly harvested, fully ripe cherries were hand-selected and cleaned with low-pressure water to remove debris, then transferred directly into sealed, airlocked tanks. The cherries ferment for 100 to 240 hours below 24°C, continuously tracked via Integrated Coffee Pulse sensors. After fermentation, the cherries are rinsed with clean water and moved to CafExporto's solar drying rooms, where sensor-controlled airflow and temperature regulation, combined with manual turning several times a day, dry the coffee over roughly 30 days to 10 to 11% moisture.
Typica Mejorado is a variety developed at Hacienda La Papaya from a cross of classic Typica lineage and Ethiopian landrace genetics. It's grown at 1,800–2,200 meters above sea level in the Saraguro Formation of Loja, Ecuador, within the Andean Highlands on the Pacific watershed. The climate is dry tropical, with concentrated rainfall over roughly two months each year followed by long dry, cool periods, and the soil is a well-drained clay loam with balanced organic matter.
We recommend these parameters as a starting point for brewing this lot:
- Rest time: 2-3 weeks
- Filter: 1:15-16, 92-93c
- Espresso: 1:2-2.2, 92c, 27-30s
About Hacienda La Papaya
Hacienda La Papaya is CafExporto's flagship farm in southern Ecuador, developed under the direction of Juan Peña. The farm operates as both a production site and a research ground, home to three resident agronomists who oversee everything from seed propagation to harvest timing. All coffee grown there is Juan Peña Certified, passing through a controlled system spanning a genetic bank of second-generation seeds, real-time soil and environmental monitoring (Integrated Coffee Pulse), and CafExporto's own dry mill.
