Natural process Azuay & Loja Community Lot by Juan Peña & small holders, Ecuador

A community lot built around one of Ecuador’s most refined quality systems.

A controlled extension of Hacienda La Papaya. A curated community lot built on shared genetics + centralized processing.

Taste description:

The profile is juicy, soft and expressive.

In the cup, you’ll find notes of ripe stone fruit, citrus and gentle tropical sweetness, layered with a subtle floral lift. The texture is round and smooth, with a balanced structure and a clean, lingering finish.

Producer: Juan Peña + community farmers

Varieties: Typica Mejorado, Sidra and Bourbon

Process: Natural

Concept: Community lot built around La Papaya quality system

Regions: Azuay & Loja, Ecuador

Strength: Precision + scalability without losing clarity

This coffee brings together smallholder producers from Azuay and Loja, working in close collaboration with Juan Peña and the CafExporto team at Hacienda La Papaya. Through shared agronomy, careful selection and centralized processing, the result is a coffee with both consistency and clarity.

Grown at high elevations across southern Ecuador, the cherries develop slowly before being dried whole as a natural process — allowing the fruit to shape the cup with added depth and sweetness.

A natural that remains composed.
Fruit-forward, but precise.

Azuay + Loja regions

These two regions sit in southern Ecuador, known for:

• High elevation (often 1,600–2,100+ masl)
• Complex microclimates between Andes and Amazon
• Slower maturation → more density and clarity

Azuay:

• Slightly more continental / drier influence
• Often gives structure and brightness

Loja:

• More diverse microclimates
• Known for floral, elegant coffees

We get Structure from Azuay and elegance from Loja.

Available in 250g jars, 50g sample packs and 1kg bags.

Roasted for filter and expressive, modern espresso.