From the Pacific to the Amazon
From the Pacific slopes to the high Andes to the edge of the Amazon, our three farms span a vertical range most origins never touch. That is why one variety can give three distinct cups.
1La Papaya 2Yunguilla 3Yacuri 
The flagship1Hacienda La Papaya
A dry tropical climate with twelve hours of sun and a sharp day-to-night swing that concentrates sugars. Processing water comes from pristine Andean wetlands. The dry climate lets Juan dial quality through controlled irrigation, which is why La Papaya carries the full varietal roster.
Elegant washed lots: cane sugar sweetness, florals, red fruit.
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Pacific-facing2Yunguilla
Warm Pacific winds push daytime heat up while sandy loam lets roots reach deep nutrients through dry spells. Water from the San Fernando conservation areas shapes the microbiology of fermentation. The drier climate favors expressive naturals.
Naturals with jasmine, orange blossom, red fruit, a clean citrus finish.
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Amazon-facing3Yacuri
Inside the Podocarpus-El Condor biosphere reserve, warm Amazon air meets Andean breezes. Clay loam holds moisture and steep slopes slow ripening, so sugars build gradually. The humidity feeds a rich population of yeasts that adds depth to fermentation.
Chocolate-forward: dark chocolate, almond, dried fruit, plum acidity.
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