TANAT – Hacienda La Papaya [B7 Anaerobic] 200g | Ecuador

About This Coffee

Hacienda La Papaya sits at 1,900 to 2,100 metres in Saraguro, Loja — one of Ecuador's highest and most innovative coffee farms, founded by Juan Peña in 2010 with the precision of a research station. Peña's farm is as well known for its rare genetic bank as for its medal count; he works with varieties that most producers have never encountered, including the B7.

B7 is a Bourbon-derived cultivar, less common in the specialty market and chosen here specifically for its response to anaerobic processing. The process is natural anaerobic — cherries fermented whole in sealed tanks, sealing off oxygen to build intensity without losing control. The result is fruit-forward but structured, with a silky body that feels considered rather than chaotic.

Plum and cherry at the centre, with a depth of chocolate on the finish. Juicy and vibrant, with the kind of clarity that reminds you good processing isn't just about adding flavour — it's about managing it.

Freshly roasted by TANAT in Paris and imported to the UK by ROAST EDIT Co.