Hacienda La Papaya
Ecuador · 1600–2200 masl
FarmCorroboratedObserved · 21 roasters
Details
ProducerJuan Peña
CountryEcuador
Altitude
1600–2200 masl
Harvests tracked14
Cup score87–90Roaster-stated
Roasteries21 worldwide
Varieties grown here
10 distinct varieties appear on Hacienda La Papaya's coffees.
- Typica Mejorado·22 harvests
- Typica·9 harvests
- Sidra·6 harvests
- Gesha·5 harvests
- B7·2 harvests
- Catuai·1 harvest
- Caturra·1 harvest
- Mejorado·1 harvest
- Pacas·1 harvest
- San Salvador·1 harvest
Processing methods
8 distinct methods appear on Hacienda La Papaya's tracked harvests.
- Washed·4 harvests
- Natural·3 harvests
- Anaerobic Natural·2 harvests
- Anaerobic·1 harvest
- Anaerobic Fermentation·1 harvest
- Fully Washed
Terroir & production
Altitude
Very high-grownHigh-grownHighlandMidlandLowland
1,600 to 2,200 mabove sea level
Climate
Tropical savanna· Aw14.6°C on average2,010 mm of rain a year3 dry months a year (July to September)A dry month is one with under 60 mm of rain.Averages over the last 24 months, Jul 2024 to Jun 2026.4.4°C between day and nightLong-term average, 1981 to 2010.
How roasters describe the ground
- well-drained clay loam with balanced organic matterRevolver Coffee
- Ecuadorian soil depth and flavoursThe Community Roastery & Cafe
- pure volcanic soilsDessert Oasis Coffee Roasters
1 further roaster describes Hacienda La Papaya in similar terms.
Soil, measured from the coordinate
pH 6.2
Clay 26%Silt 28%Sand 46%
Altitude, climate and soil are measured from this place’s coordinate. Everything else comes from the 14 harvests and the roaster pages we track for Hacienda La Papaya.
Harvests
14 harvests on record for Hacienda La Papaya, newest first.
Supply Chain
- Sourced by
21 roasters source from this farm
tracing the same origin, worldwide
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