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La Cabra

Hacienda La Papaya Oak Barrel, Ecuador

Hacienda La Papaya Oak Barrel, Ecuador

Regular price $34.00
Regular price Sale price $34.00
Sale Sold out
Roast Date: May 22, 2024
Juan Peña’s Typica, fermented in oak barrels to create a wild and rich expression, driven by sweet dried fruit.

Coffee Expression Fermenting the coffee in oak barrels creates a deep, rich and complex cup; the acidity is a little lower, with fresh fruit character softening into rich dried fruit and very ripe tropical fruit.

Producer Produced by Juan Peña, an agricultural engineer based in southern Ecuador.

We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. Since meeting in Aarhus in 2015, we have purchased many small experimental lots, continuing a conversation through high quality coffee. Over the past few years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, working with farms across Ecuador. We are more than excited to expand our collaboration with Juan, and to share his excellent work with a wider audience. We were able to visit Juan and his team in November 2021, both at the Hacienda and at CafExporto’s base in the nearby city of Cuenca, towards the very end of harvest.

Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children. Juan began to experiment with coffee here in 2010, and moved to work in coffee full time in 2014 after his rose crop was wiped out by a violent storm in Cuenca. 

Over the intervening years he has thrown himself into the pursuit of high quality coffee, with a meticulous and scientific approach. This approach, shaped by Juan’s experience in roses and his training as an agricultural engineer, has led to an astronomic rise to high quality and international recognition, over just 8 years. His obsessive experimentation and need for scientific evidence is a cornerstone of his work at each stage, from carefully applied and monitored fertilisation, constant measurement of brix and cherry weight during harvest, innovation in careful fermentation, to the exacting drying process. Juan’s work in each of these fields is truly some of the most meticulous and effective we have seen in our years of travelling for coffee, and we left the Hacienda in awe.


This lot is from Juan’s Typica Mejorado trees, fermented in oak barrels for 5 days. These oak barrels were previously used to age Ecuadorean rum for over 20 years, so have a rich microbiota. This means that the coffee fermentation is pushed in a rather different direction than if it was dominated by the coffee’s native microbiota, creating a completely new expression of Juan’s Typica. 

This allows Juan to create incredible complexity while maintaining a clean expression, deeper, richer and more complex than plastic tank fermentations. The acidity is a little lower, with fresh fruit character softening into rich dried fruit, while still maintaining the floral characteristics of the Typica varietal.

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