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Hacienda La Papaya Experimental Lots are Back!

Hacienda La Papaya

Our experimental Ecuador lots are back! One washed. One natural. Both Typica varietals that were processed exclusively for JBC Coffee Roasters by renowned coffee grower Juan Peña on his award-winning farm Hacienda La Papaya. Experience the unique differences between a natural process and a washed process Typica lot, both processed with their own individual custom processing and yeast inoculated fermentation protocols developed by JBC Coffee Roasters. The washed lot is silky and crisp with tasting notes of chamomile, lemon balm, orange peel, and candied almond. The natural lot is big and fruity with tasting notes of raspberry, strawberry cream soda, guava and red candy. Both are ultra unique, delicious, and must-tries for a unique coffee experience.

About the Coffee. Juan Pena is well-known in the Ecuador specialty coffee world having won numerous awards including Sprudge’s Top Producer award and multiple barista championships. We were thrilled when given the opportunity to collaborate with Juan on processing methods and details. Thus began the JBC/La Papaya processing experimentations. Enjoy!

Learn more about JBC, five time Good Food Award winners and named one of the best coffee roasters in the nation by Forbes and Gear Patrol with over 340 90 plus rated coffees at the Coffee Review. The Chicago Tribune called JBC one of Wisconsin’s standout roasters and the Daily Meal said our espresso will elevate your mornings. We are focused on quality-driven, sustainable coffees.

Unparalleled quality, a human story, and sustainability – that’s our coffee philosophy.

  • Unparalleled quality. We won’t buy a coffee unless we know that it will inspire you.
  • A human story. Often times a producer’s story gets lost in the coffee supply chain. It’s our focus to provide a seed to cup experience, honoring everyone involved.
  • Sustainability. We purchase sustainable coffees directly from producers and through brokers who share our goal of making coffee a sustainable commodity. Financially and environmentally, the coffees we purchase seek balance.