This coffee is a Typica Mejorado variety from Hacienda La Papaya in the Saraguro region of Ecuador. Produced by Juan Peña, this lot is processed using the natural method. The flavor profile is characterized by sweet berry-like notes, followed by a massive bouquet of florals, including heady rose and pungent orchid. It offers a honeyed, floral sweetness with a soft, berry-like acidity and a highly floral body.
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)