Ecuador | Hacienda La Papaya

B7 Anaerobic Natural

Black Cherry, Cocoa Powder, Kumquat

28.50 Sale Save
( Unit price 2.85 per  oz ) each
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
B7 Anaerobic Natural
Limited Offering

Ecuador | Hacienda La Papaya

B7 Anaerobic Natural

Black Cherry, Cocoa Powder, Kumquat

28.50 Sale Save
( Unit price 2.85 per  oz ) each
Size
Grind Grind Chart

Always roasted to order

Free US shipping over $50

Limited offering

This luscious coffee opens with sweet aromas of vanilla bean, black cherry, and sugar cookie. We found notes of kumquat, dragonfruit, and nutmeg in the cup, alongside black cherry acidity that gets juicier as the cup cools. The finish features cocoa powder, hibiscus, and clove.

Producer: Juan Peña
Farm: Hacienda La Papaya
Region: Loja Province
Altitude: 2,100 masl
Varietal: Typica, Pacas, Caturra, Catuaí, and San Salvador
Process: Anaerobic Natural
Roast: Light-Medium
Notes: Black Cherry, Cocoa Powder, Kumquat

B7 refers to the seventh "bloque" (lot) planted at Hacienda La Papaya. It is located in one of the highest areas of the farm, at 2,100 meters above sea level, and gets sunlight through most of the day. Whereas the rest of the lots are single varietals, B7 is a mix of Typica, Pacas, Caturra, Catuaí, and San Salvador.

Our green coffee buyer visited Hacienda La Papaya in August and had this to say: "The B7 lot is quite a cult fave now. Juan was going to tear it up and replant it with a single variety, like the other 'Bloques' (he's up to 16 now). It's the only Bloque that is a natural 'blend.' Add 120 hours of anaerobic natural processing to it and it becomes really unique. Only a handful of roaster partners worldwide get this coffee."

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

Fifth-generation farmer Juan Peña began planting coffee in 2009 and now has 16 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. We visited Hacienda La Papaya and CafExporto most recently in August 2026.

Coffee FAQs

All of our coffees are roasted to order. Orders placed before 4PM Central roast + ship the next business day. Orders placed after 4PM Central on Thursday will roast + ship on Monday.

Single 10oz bags of coffee are eligible for $3 USPS Ground Advantage shipping or faster $5 Flat Rate shipping.

Coffee orders under $50 ship via $5 Flat Rate.

Coffee orders over $50 ship free in the US!

More Details

We recommend ordering Whole Bean and grinding just before you brew for best results. But if you don't have a coffee grinder yet, we're happy to grind it for you. We offer two grind sizes for our Limited Offerings:

• Auto: a medium grind suitable for automatic drip coffee makers.

• Coarse: a coarse grind suitable for French press, cold brew, and percolators.

Check out our Brew Guides for tips on popular methods.

Due to limited inventory, this coffee is not eligible for recurring orders. Browse our Subscribe + Save collection here.