Juan Peña

Juan Peña is widely regarded as one of Ecuador’s most influential specialty coffee producers. His primary operation, Hacienda La Papaya, is located near Saraguro in the southern Andes. The land has been in his family since the end of colonial rule in Ecuador, though it was originally used for other agricultural purposes. Peña, who previously worked as a long-stem rose producer, transitioned to coffee cultivation around 2009-2010 following significant weather damage to his flower fields. This pivot marked the beginning of what would become a pioneering coffee project in a region not traditionally known for large-scale coffee production.

Since its inception, Hacienda La Papaya has been characterized by a commitment to high-quality agricultural technology, including the implementation of advanced drip irrigation systems. Peña’s approach to farming is highly scientific, focusing on the cultivation of exclusive varieties and meticulous quality control. The farm employs a dedicated team of permanent workers and seasonal staff, with a strong emphasis on providing formal employment and social security to the local community. Beyond his own farm, Peña founded the exporting company CafExporto, which manages dry milling, quality control, and logistics for other local family farms, helping them achieve greater financial stability.

Peña is perhaps best known for his willingness to experiment with novel processing methods. He has gained international attention for techniques such as oak barrel fermentation, where coffee cherries are fermented in barrels to impart unique, complex flavor profiles. These innovative practices have made his coffees highly sought after by specialty roasters and competitors alike. His work has been featured in prestigious settings, including the U.S. Roaster Championship, where his coffee was used by the winning competitor in 2016.

The farm produces a diverse range of coffee varieties, including Gesha, Sidra, and Typica Mejorado. These coffees are frequently noted for their distinct, clean, and vibrant profiles, often exhibiting notes of stone fruit, jasmine, and honey. The high elevation of the farm, ranging from 1,600 to 2,100 meters above sea level, provides an ideal climate for these varieties to develop the density and sugar content required for high-scoring specialty coffee.

Quality control is a cornerstone of Peña’s operations. Hacienda La Papaya employs certified Q Arabica graders to ensure that every lot meets rigorous standards before export. This dedication to excellence has earned Peña numerous awards and recognition within the global coffee industry. His influence extends beyond his own harvest, as he continues to set benchmarks for Ecuadorian coffee production through his leadership at CafExporto and his collaborative efforts with local producers.

For the specialty coffee drinker, the name Juan Peña signifies a commitment to transparency, innovation, and the elevation of Ecuadorian coffee on the world stage. Whether through his experimental natural processes or his refined washed Geshas, his work represents a bridge between traditional agricultural heritage and modern, high-precision coffee science. Today, Hacienda La Papaya stands as a testament to how creative vision and rigorous standards can transform a regional farm into a globally recognized name in specialty coffee.