Producer: Juan Peña
Farm: Hacienda La Papaya
Region: Loja Province
Altitude: 2,100 masl | 6,890 feet
Varietal: B7
Process: Anaerobic Natural
Roast: Light-Medium
Notes: Berry Compote, Hibiscus, Salted Caramel

The B7 variety originated from a cross of cultivars between Typica, Caturra, Pacas and Bourbon. This lot is located in one of the highest areas of the farm, at 2,100 meters above sea level; and it acquires much of the sunlight during the day. This variety was named "B7" or "Block 7" approximately 10 years ago due to the geographical location of the farm.

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.