This coffee is a Typica Mejorado variety from the Hacienda La Papaya farm in the Saraguro region of Ecuador. Produced by Juan Peña and processed using the washed method, this coffee offers a vibrant flavor profile characterized by notes of limeade, honeysuckle, and lilac. It features a citric acidity, a honeyed and marshmallow-like sweetness, and a highly floral body. This release is roasted to highlight its bright citric character and floral finish.
High in Wyoming's windswept plains, Coulter Sunderman has transformed the frontier coffee narrative since co-founding H&S with Joshua Heien in 2014, moving from his roasting apprenticeship at Coal Creek to establish a data-driven approach that thrives on geographic isolation. Their roasting philosophy operates at the intersection of precision analytics and high-altitude innovation, utilizing Cropster software to track every variable. This Good Food Award-winning roastery represents the evolution of "cowboy coffee" into something sophisticated yet accessible, proving that exceptional specialty coffee can flourish in the most unexpected terroir.
![Hacienda la Papaya [Oak Barrel]](https://cdn.thewaytocoffee.com/tA2SWHfjvbQyvhKd3ejlQcpzGY-DlRK9UWOUvubXd_w/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_6a4b5fce329a14.71315634.webp)
![Hacienda la Papaya [Oak Barrel]](https://cdn.thewaytocoffee.com/MxaoQnfPh5_qbu7jRkWTfddFl1KDSkpNz1rkhC6VcYQ/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_6a4b5fce329a14.71315634.webp)