Papaya Ecuador B7

B7

Coffee-growing regions in Ecuador can generally be divided into northern and southern areas. In the north, notable regions include Carchi, Imbabura, and Pichincha; while in the south, key regions are Loja, Azuay, and Zamora Chinchipe. Commonly grown varieties include Bourbon, Typica, Caturra, and Sidra.

The B7 variety is a hybrid of Typica, Yellow Bourbon, Pacas, and Caturra. It was developed through polyculture planting in a nursery, where multiple varieties were cultivated together. Once the trees matured and stabilized, B7 was selected and isolated. This method aims to identify coffee varieties that are better suited to local microclimates, allowing for healthier growth and improved yields.

Hacienda La Papaya

Hacienda La Papaya is a historic coffee estate owned by Juan Peña, located in Saraguro, Loja, an area known for its excellent terroir. The farm sits at an altitude of 1,900–2,350 meters and combines traditional cultivation with data-driven monitoring and meticulous post-harvest processing to produce high-quality specialty coffee.

From a Rose Farm to a Coffee Estate

The buildings at Hacienda La Papaya are rich in history. The land was once home to a rose plantation, which shut down following a devastating fire. Juan Peña, with a background in plant science engineering and a precise, disciplined personality, purchased the land and transformed it into a coffee estate.

Applying Health Monitoring from Diabetes Management to Coffee Farming

Juan Peña lives with diabetes and regularly wears monitoring devices to keep track of his health. Inspired by this practice, he applied the concept of data analytics to coffee cultivation. In collaboration with the University of Cuenca, he developed a data-driven agricultural system to monitor plant health and nutrient levels.

Using specialized software, the system provides real-time readings on soil nutrients, pH levels, and other key indicators. A drip irrigation system delivers water and nutrients precisely as needed. In terms of plant disease management, the estate conducts monthly checkups with plant pathologists across different plots. If an issue is detected, affected trees are isolated, and in necessary cases, removed, to prevent disease spread. This makes Hacienda La Papaya a model in proactive field disease control.

Data-Driven Precision in Post-Harvest Processing

Data monitoring doesn’t stop at the farm level. The drying beds are equipped with temperature and humidity sensors. Before full-scale drying, miniature experimental batches are processed in a small drying room to determine the ideal parameters. Once identified, these are scaled up for larger lots.

The windows of the large drying structures are adjusted regularly to control airflow, temperature, and humidity—ensuring that the drying process aligns with the target profiles, ultimately preserving and enhancing cup quality.

This scientific and highly controlled approach, from seed to processing, defines Hacienda La Papaya’s commitment to innovation and excellence in specialty coffee.