“Exceptional Coffee for the Adventurous Explorer”

Historically, this is one of the most beloved coffees we’ve ever carried. Our team had the privilege of visiting Juan Peña at his farm back in 2014. Demand for his award-winning coffee is so high, that it’s honestly hard to get ahold of. But it’s (y)our lucky day!

We taste: ripe berries, tropical sangria, jammy

Farm: Finca La Papaya
Region: Saraguro, Loja
Processing Method: Natural (Anaerobic)
Elevation: 1,900-2,100 msl
Varieties: Typica, Sidra, Gesha

Finca La Papaya, owned by Juan Peña, is one of Ecuador’s most acclaimed coffee farms, located in the fertile highlands near Saraguro in the province of Loja. Known for its meticulous attention to detail and innovative farming practices, the farm has earned international recognition for producing some of the finest specialty coffees in the world.

Juan Peña, a pioneer in Ecuadorian specialty coffee, combines scientific precision with deep agricultural knowledge to cultivate exceptional coffee. The farm focuses on a variety of high-quality cultivars, including Typica Mejorada, Sidra, and Gesha, each carefully grown and processed to highlight the unique terroir of the region. Finca La Papaya is particularly renowned for its experimental processing methods, which consistently result in complex flavor profiles and outstanding cupping scores.

Nestled at an altitude of nearly 2,000 meters, the farm benefits from a microclimate that is ideal for coffee cultivation, with rich volcanic soils, consistent rainfall, and cool temperatures that enhance the development of coffee cherries. In addition to producing world-class coffee, Finca La Papaya is committed to sustainable practices, utilizing innovative techniques to reduce environmental impact while supporting the local community.

Juan Peña’s unwavering pursuit of quality has made Finca La Papaya a benchmark for excellence in Ecuadorian coffee. Each harvest reflects his dedication to pushing the boundaries of what coffee can achieve, delivering a sensory experience that is celebrated by coffee enthusiasts worldwide.

When brewed, this natural/anaerobically processed coffee is juicy and sweet with hints of strawberries, blueberries, and Concord grape. Hints of passion fruit emerge to create a tropical sangria effect as the coffee continues to sweeten, becoming downright jammy as it cools.

RECOMMENDED RECIPE via the SIMPLIFY Brewer:

15g finely ground coffee

230g hot water

1. Set a paper filter in SIMPLIFY the Brewer and rinse the filter (or not if you are lazy).

2. Pour water at the center of 15g fine ground coffee. (No circular motion!)

3. Pour 230g of water for 30 seconds.

4. Wait for 60 to 90 seconds until all the water drips from the brewer.

5. Serve and enjoy!