Asteri

Black Label

Hacienda La Papaya — Fully Washed — FSC‑8509

Ecuador, Washed · Fully washed, long fermentation, slow shaded drying

Floral, Citrus, Peach, Honey, Sweet

Black Label

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Black Label

Hacienda La Papaya — Fully Washed — FSC‑8509

A stunning washed coffee from Juan Peña's Hacienda La Papaya. Expect florals, citrus, peach, honey sweetness and exceptional clarity.

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Take it home

Hacienda La Papaya — Fully Washed — FSC‑8509

Floral · Citrus · Peach · Honey · Sweet

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From the farm

Saraguro Formation, Loja

Producer · Juan Peña — Hacienda La Papaya

Hacienda La Papaya sits in Saraguro, Loja Province, and is managed by Juan Peña at 1,800–2,100 metres. The operation runs an on‑farm wet mill where coffee is fully washed, given a long fermentation and slow shaded drying on raised beds. The microlot comes from Typica Mejorado selections grown in high humidity and consistent rainfall, producing a focused, high‑altitude cup that reflects careful on‑farm processing and small‑batch attention.

AC

Origin passport

Saraguro Formation, Loja

Producer · Juan Peña — Hacienda La Papaya

Batch

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✓ Traceable to lot

Provenance
Altitude
1800–2200m
Process
Washed · Fully washed, long fermentation, slow shaded drying
Varietal
Typica Mejorado
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Origin notes

Hacienda La Papaya is one of Ecuador's most admired specialty coffee farms, led by Juan Peña in Loja. Before coffee, Juan worked with long-stem roses, bringing a grower's precision and sensitivity to climate, soil and plant health into his coffee production. What began as a new agricultural chapter became a highly respected farm known for clean, carefully managed coffees. At high altitude in southern Ecuador, Juan's approach is detailed and disciplined, from variety selection to processing. This washed Typica Mejorado reflects the La Papaya style: refined, structured and beautifully clear.

Origin

Region
Saraguro Formation, Loja
Country
Ecuador
Producer
Juan Peña — Hacienda La Papaya
Altitude
1800–2200m
Process
Washed · Fully washed, long fermentation, slow shaded drying
Download Origin Passport (PDF)
Asteri Coffee · Origin passportEcuador

How to brew it

Best as Pour-over.

Brew at high-end pour-over, competition brews. Start at 60g coffee per litre of water, off-boil. Adjust grind a click finer if it tastes thin, coarser if it tastes harsh.

  • Pour-over
  • Filter
  • Aeropress
  • Espresso (light)
  • Cold Brew
Full pour-over guide →

Pour-over timer

3:00

Pre-roast checks

The Asteri Standard

Every green coffee passes five independent checks before it touches our roaster. Tap any check to see how we test and what we accept.

Good to know

Questions before you brew

Whole beans stay fresher for longer because grinding exposes more surface area to oxygen. If you own a burr grinder, always pick beans and grind just before you brew. Choose ground only if you don't have a grinder at home. When you pick ground, tell us the brew method (espresso, filter, cafetière, AeroPress, moka) and we grind Hacienda La Papaya — Fully Washed — FSC‑8509 to the exact particle size for that method.

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