Naturally processed Typica Mejorado from Hacienda La Papaya in Saraguro, Loja, Ecuador, grown at 1,900-2,100 meters elevation. Produced by Juan Peña on a pioneering farm known for quality and research-driven innovation. The coffee is dried slowly over 20-30 days after meticulous manual selection. This vibrant, fruit-forward cup features layered sweetness and bright acidity with flavor notes of apricot, melon, and plum.
Hydrangea Coffee Roasters is a specialty roastery based in Berkeley, California, focused on light, fruit forward coffees produced through modern fermentation and experimental processing techniques. The lineup emphasizes terroir, showcasing how region, climate, and varietal interact with processing to shape flavor. New releases rotate regularly, featuring single origin lots with detailed tasting notes and processing information for each offering. The roastery's approach rewards adventurous palates drawn to the intersection of agricultural science and cup quality.
![Hacienda la Papaya Reserve [Typica Natural]](https://cdn.thewaytocoffee.com/xFGj1s8tLxOwHHSDgYPuO0vwhdic74cA8kzZDDJzOoQ/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699402d7ddb085.14148287.webp)
![Hacienda la Papaya Reserve [Typica Natural]](https://cdn.thewaytocoffee.com/KUxk7csMzHUbpcFOBbbTG-k7dqdLpNWy8xdT24ts-DA/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699402d7ddb085.14148287.webp)