We have been working with Juan Peña's La Papaya since we began, and it has always held a very special place in our hearts. In this season's cup we find black tea, candied lemon, and raspberry.
Hand-picked at peak ripeness. Floated to further remove defects. Depulped. Dry-fermented for 24 hours. Washed. Dried on raised beds for 16 days.
Before coffee, Juan Peña produced roses at La Papaya. However, after a particularly devastating harvest, he diversified his crops and brought his flower-producing knowledge to coffee production. The rest, as they say, is history. Juan's coffees are nominated annually for awards, and have become staples on the national and world competition circuits. We have been working together for many years now, and are honored to continue having the opportunity to work more and more closely with this dynamic producer.
Mejorado is a very unique variety mainly grown in Ecuador. Though it is colloquially known as Typica Mejorado, we now know — thanks to genetic testing by World Coffee Reseach — that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.