Producer: Juan Peña
Farm: Hacienda La Papaya
Region: Loja Province
Altitude: 1,900-2,000 masl | 6,234-6,890
Varietal: Typica
Process: Anaerobic Natural
Roast: Light
Notes: Cranberry, Milk Chocolate, Chamomile

Typica was the first coffee variety planted at Hacienda La Papaya in 2009, using seeds sourced from an experimental farm in northern Ecuador. A batch of "mother plants" is maintained as a source of seeds for reproduction, with the aim of conserving the genetics of the variety.

After being harvested, selected and cleaned, the cherries go to polyethylene tanks to be fermented for up to 240 hours after oxygen is forced out. Fermentation tanks are shaded so that temperatures during fermentation are not allowed to exceed 24° C (75° F). After being fermented, the whole cherries are transferred to the drying rooms for approximately 30 days.

Fifth-generation farmer Juan Peña began planting coffee in 2009 and now has 14 hectares of coffee in production at Hacienda La Papaya in Loja, Ecuador. The coffee is fully irrigated and fertilized according to an ingenious system of Juan's design, with soil sensors that analyze the ideal fertilization mixture at any given time. There is also an extensive nursery on site which serves both to regenerate existing lots and nurture new varietals.

Along with Philip Smith, Juan Peña founded CafExporto in 2019 at first to serve as the exporting arm of La Papaya. It has now expanded to offering technical and educational support, processing expertise, and export services for producer partners in Loja, Zamora, and other regions throughout the country.