La Papaya

Juan Peña’s CafExporto project builds on the work of Hacienda La Papaya, expanding coffee production and export across different regions of Ecuador. Together with his team, Juan focuses on meticulous processing and experimental fermentation methods that highlight clarity, sweetness, and distinct fruit character in the cup.

Hacienda La Papaya

Hacienda La Papaya is located near Saraguro in the Loja region of Southern Ecuador. Originally a family estate, the farm has become internationally recognised for its quality-focused and scientific approach to coffee production. Drawing on his background as an agricultural engineer, Juan carefully manages every stage of production, from cultivation and harvesting to fermentation and drying.

After harvest, the cherries undergo 120 hours of anaerobic fermentation in sealed tanks using a cultivated starter culture to guide fermentation and improve consistency. The result is a clean and juicy cup with vibrant tropical fruit notes, refined acidity, and a silky mouthfeel.

All La Cabra coffees are roasted for both filter and espresso.