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Juan Peña is a trailblazer who has transformed Ecuador’s coffee industry from a minor player into a prominent global contender. Renowned for his scientific approach, Peña’s innovative techniques and meticulous data collection at Hacienda La Papaya have redefined coffee production. His use of diverse processing methods and dedication to understanding crop dynamics have turned his farm into a powerhouse of coffee knowledge, setting new benchmarks for producers worldwide.
Starting his career in commercial rose growing, Peña brought the same precision and expertise to the world of coffee. His efforts have not only elevated Ecuador’s position in the specialty coffee scene but have also resulted in some of our most cherished South American coffees. Juan Peña’s visionary work and relentless commitment continue to shape the future of coffee, making him a true force in the industry.
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Juan, a multigenerational farmer with roots in long-stem-rose production, transitioned to coffee cultivation around 2010 following adverse weather conditions that decimated his flower fields. Notably, Juan's dedication to experimentation is evident in his "garden of inputs," where coffee trees are labeled with the specific fertilizers they receive, allowing him to track their effects. He also provides space and seedlings to neighbors and workers, fostering community engagement and empowerment. Hacienda la Papaya, Juan's farm, serves as a beacon of opportunity, offering formal employment with social security benefits to 7 permanent workers and up to 40 additional hires during harvest season, all from the local community. Notably, Juan employs high school students during school vacation months, providing valuable work experience and contributing to the community's economic stability.
The typica mejorado variety is mostly found in Ecuador and Colombia and is still fairly new in the coffee world. While not related to the typica variety, it does cup in a similar fashion, but with more gesha-like complexities. The natural anaerobic process gives the coffee time to ferment and bring out more aromatic and tart profiles, while the typica variety holds classic structure and bright profiles all on its own. This is yet again the marriage of intense research, dedication, and craft.
Brewing Tips: HERE
