This soft, buttery cup opens with aromas of brown sugar, grilled pineapple, and ripe banana. We found notes of oaked Chardonnay and candied lemon peel accompanying mellow golden kiwi sweetness in the cup, with an aftertaste of cashew, lemon zest, and a hint of coriander. Hacienda La Papaya coffees are the result of a meticulous process. It begins in the nursery, where the best seeds are selected, considering the origin and characteristics of the mother plants. Proper sowing techniques are applied for the correct development of the plant. This ensures efficient fertilization management throughout the farm and maximum control at each stage of the plant's growth.  Juan Peña, a former long-stem rose farmer, grows several varieties at Hacienda La Papaya, including Typica, Sidra, B7, and Gesha. He is actively engaged in many processing experiments, befitting his curious and scientific approach to farming coffee. He provides neighbors and farm workers space in his nursery, as well as seedlings, so they can develop plots of their own.