Juan Peña's CafExporto sources this community blend through producer relationships in the Yunguilla Valley and the Chito Community. Each lot is cupped and approved at CafExporto's laboratory before purchase, then sent to their Dry Mill for processing, packaging, and ongoing quality assessment.
The consistency of this blend comes from the producers behind it. All producers have the Juan Peña certification, which guarantees traceability of every kilogram through the same standards applied at Hacienda La Papaya. Producers receive continuous training, follow established processes and protocols, and are supplied with top-quality inputs throughout the growing season. Once harvested, the coffee is processed and packaged at CafExporto's facility.
Our roasting team found this natural-processed lot to be bright and juicy, with a clean, balanced cup.
Recommendation:
Rest time: 2-3 weeks
Espresso: 1:2-2.2, 92c, 27-30s
Filter: 1:15-16, 92-94c
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