Menu/B7
B7 at Hacienda La Papaya, Loja, Ecuador Hacienda La Papaya . 2026/2027 crop
Lot . Ref. 22 / 2026/2027 menu

B7

Anaerobic 120 hours . Hacienda La Papaya . producer Juan Peña
88+
CafExporto cup score, floor Loja, Ecuador . 1,800 to 2,200 m
80 . Specialty8590 . Outstanding95100
Hacienda La Papaya Anaerobic 120 hours 2026/2027 crop 25 kg box
Moisture
10.3%
Density
78 kg/lt
Variety
B7
Process
Anaerobic 120 hours
Farm
Hacienda La Papaya
Region
Loja, Ecuador
Box size
25 kg GrainPro box
Harvest
2026/2027 crop

Full pricing is included with your samples.

The variety.

01 / B7

An experimental variety from Juan Peña’s Genetic Bank, grown at Hacienda La Papaya and offered through the anaerobic process. Limited production; a complex, experimental cup.

The process.

Cherries ferment 100 to 240 hours in sealed, airlocked tanks below 24C, then dry roughly 30 days to 10 to 11% moisture. The result is intense aromatics, bright tropical and red fruit, sweet lactic acidity, and a creamy, syrupy body.

Juan Peña cupping at the CafExporto lab in Cuenca
The grower, on this coffee
B7 is an experiment from my Genetic Bank, offered through the anaerobic process. Limited and complex, a coffee for roasters who want to taste where we are heading.
Juan PeñaFounder and master agronomist, CafExporto
Juan Peña signatureCERTIFIED
Ref. 22 . B7 Anaerobic 120 hours Hacienda La Papaya . Loja, Ecuador
88+