Selections from Hacienda la Papaya have been used by US barista and roasting competitors with multiple 1st, second and 3rd place finishes! Of course we were super grateful in 2021 for the chance to taste a selection from Juan Peña’s farm, Hacienda la Papaya, and were delighted to subsequently share a naturally processed typica as our first offering. As we write, our second selection, a carbonic maceration processed typica lot is on its way!
Juan is a multigeneration farmer, but he’s relatively new to coffee: A former long-stem-rose producer, he started experimenting with coffee plants in about 2010, after disastrous weather wiped out his flower fields.
Turning his energy entirely to coffee, he has worked to develop as healthy, hardy, and horticulturally intentional a farm as possible, with a very well-nurtured plant nursery and a “garden of inputs” on the property. The “inputs garden” is interesting and shows Juan’s dedication to science and methodical experimentation: He has coffee trees planted several yards apart and labeled with the fertilizer inputs they’re given, to track the impact of the nutrients on growth and cherry development.
Juan grows several varieties on this land, and is actively engaged with processing experiments as well. His farming is meticulous, scientific, curious, and giving: He provides neighbors and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own.