Hacienda la Papaya Profile

Climate Type: Dry Tropics
Location: Andean Mountain Range, predominantly Saraguro Formation (flows into the Pacific Ocean)
Altitude: 1800 – 2200 meters above sea level (MSL)
Soil: Clay loam with moderate organic matter and good drainage; balanced fertilization is essential
Water Source: Andean wetlands, ensuring purity and freshness
Climate: 12 hours of daylight; high temperatures (20 – 30°C during the day, 15 – 20°C at night); seasonal rainfall concentrated in 2 months per year
Topography: Irregular with slopes ranging from 30 – 90%

Unique aromatic profile, combining fruity, floral, and chocolate notes
Ideal for natural processing due to diverse yeast and microorganisms, enhancing sweetness and complexity
High-altitude and well-managed agronomic practices contribute to a velvety and balanced mouthfeel
In addition, the area has exceptional climatic characteristics for coffee production, such as an average luminosity of 12 hours per day, and temperatures that range between 20 and 30°C during the day, and between 15 and 20°C at night. This thermal pattern has a significant effect on the accumulation of sugars in the fruits, a phenomenon that is scientifically correlated with the altitude and genetics of the plants. This unique environment, which combines altitude, genetics and specific climatic conditions, allows for the development of an unmistakable flavor profile, characterized by a unique and balanced level of sweetness, with floral and fruity nuances.
Finally, the climatic characteristics of the Andean region ensure a constant supply of high-purity water, a crucial factor in the wet coffee processing process, which contributes to a cleaner and more refined profile, surpassing the quality of other coffee producing regions in Ecuador and around the world.