Juan, originally a rose farmer, shifted to coffee after extreme weather destroyed his crops in 2010. Now at Hacienda la Papaya, he experiments with fertilizer trials and shares seedlings and space with neighbors. His farm employs local workers year-round and brings on many more during harvest, including high schoolers on break. The coffee, a typica mejorado processed through natural anaerobic fermentation, balances classic structure with aromatic, tart complexity. It’s a product of Juan’s continued innovation and commitment to his community.
Tasting Notes: Vibrant and expressive with notes of Navel Orange, Raspberry, and Cacao
