SEPTEMBER COFFEE COMPANY
SEPTEMBER - Juan Peña | Ecuador - Washed - Typica Mejorado
SEPTEMBER - Juan Peña | Ecuador - Washed - Typica Mejorado
Origin: Ecuador
Tasting Notes: Margarita Lime, Citrus, Green Grapes
Process: Washed
Varieties: Typica Mejorado
Producer: Juan Peña
Farm: Hacienda La Papaya
Region: Saraguro Formation, Loja
Elevation: 1800 - 2200 masl
Roast Profile: Light
Recommended Brew: Filter
Roast Date:
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SEPTEMBER Coffee Roasters is located in Ottawa, Canada
From SEPTEMBER
This is our third year featuring award-winning producer Juan Peña. This Typica Mejorado is a great representation of his farm, La Papaya, as the Typica Mejorado is often regarded as the gem of Ecuador. In the cup we get juicy limes that remind us of margaritas, green grapes, delicate floral and sparkling citrus. This coffee is clean, sweet and memorable.
In the cup
In the cup we taste juicy limes that remind us of margarita syrup, green grapes, beautiful florals and a lemon-lime acidity. This coffee is clean with a sparkling finish.
About The Producer
Juan Peña is the pioneer of coffee cultivation in the Saraguro region. The team at Hacienda La Papaya plant exclusive varieties and utilize the best agricultural technology such as drip irrigation. The vision has always been very clear about producing only high-quality plants and completing processes where everything is managed by agronomists. Hacienda la Papaya exported their first harvest in 2014 to markets in the United States and since 2015 the coffee has been recognized in the United States, often placing in the top three of some of the most important international coffee competitions. Juan has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as the farm of a top quality coffee producer.
Processing
The process begins long before harvest with Juan’s Integrated Coffee Pulse System: a network of soil sensors that continuously measures nutrient levels, humidity, and absorption rates. This real-time monitoring allows the team to understand just how much water and nutrients each plant absorbs and transfers to its cherries. Once the cherries are hand-selected and and pulped, the parchment coffee undergoes a 15-hour controlled washing in pure spring water. This stage is carefully supervised and involves the complete removal of the mucilage. The parchment is then dried over 11 days in solar drying rooms.
Variety
Mejorado has become the gem of Ecuador. Although it’s certainly similar in name to Typica, Typica Mejorado is not related to this variety. It is now known to be a cross-pollination of Bourbon and Ethiopian Landrace.
