Typica Mejorado
Natural
Hacienda La Papaya

Tastes Like: Apricot, Melon, Plum

Origin: Hacienda La Papaya, Saraguro, Loja, Ecuador

Variety: Typica Mejorado

Producer: Juan Peña

Elevation: 1,900-2,100 masl

Process:  Natural

Farm and Producer

Juan Peña began planting coffee at Hacienda La Papaya in Saraguro, Loja, in 2010. The farm's dry-tropical setting is supported by drip irrigation, soil monitoring and dedicated drying rooms.

The team maintains separate seed plantings and works with agronomists to study nutrition, cultivation and post-harvest methods. This approach allows varieties and processing preparations to be kept distinct throughout production.

Variety

Mejorado, often sold as Typica Mejorado, is cultivated by specialty producers in Ecuador, including Finca Soledad and Hacienda La Papaya. Producers keep this selection distinct from their other varieties during cultivation and processing, allowing its character to be evaluated across different preparations.

Processing

After picking, the cherries are rinsed and manually sorted. The selected whole cherries dry in rooms where airflow, humidity, temperature and shade are managed, with regular turning to support even drying. This natural preparation retains the fruit around the seed through the 20–30-day drying period.