Hacienda La Papaya
Summary
Ecuadorian specialty coffee from Hacienda La Papaya farm in the Saraguro region of Loja, grown at 1900-2100 masl. The Typica Mejorado variety is processed using a Natural Oak Barrel method where fresh cherries are fermented in rum-aged oak barrels for 120 hours, then dried for 28-30 days. Tasting notes include strawberries in a cream, persimmon, and rum, with medium phosphoric acidity and a creamy, velvety texture. Cupping score: 87.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 2:50
- Temperature
- 95°C
Grind: ~600 microns (20 clicks on Comandante)
- 0:00Pour 40 ml water
- 0:35Pour 100 ml water
- 1:15Pour 80 ml water
- 1:55Pour 80 ml water
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 87
- Producer
- Hacienda La Papaya
- Altitude
- 1900 - 2100 m.a.s.l
- Variety
- Typica Mejorado
- Notes
- Rum, Persimmon, Strawberry
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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