This Typica Mejorado coffee is produced by Juan Peña at Hacienda La Papaya in Loja, Ecuador. Grown at an altitude between 1800 and 2200 meters, the cherries are processed using a meticulous 15-hour fully washed method with Andean spring water, followed by slow drying in sensor-controlled rooms. The cup profile features tea rose florals, honey sweetness, and citrus clarity, with notes of red apple, cacao nibs, and eucalyptus. It offers a silky, transparent, and balanced body.
