A coffee from Ecuador with body and notes of black cherries and peach!

Hacienda La Papaya farm and estate are owned and operated by Juan Peña, Ecuador's most famous specialty coffee producer. He and his coffee have won the Sprudge, the Best Producer Award and several American Barista Championships.

Juan cultivates several varieties on his land, including Typica, Sidra, B7 and Gesha. Sidra is a cross between a Bourbon variety and a Typica variety (themselves genetically, relatively close). Sidra can express very particular fruity and floral characteristics. When grown at higher altitudes and meticulously processed, Sidra varieties stand out on the tasting table. Juan is also still actively engaged in many transformational experiences. His agriculture is meticulous, scientific, curious and generous: He provides neighbors and farm workers with space in his nursery, as well as plants, so that they can develop their own plots.

Hacienda La Papaya [Sidra]

Des supers cafés, fraîchement torréfiés, dans votre boîte aux lettres.

Torréfacteur de cafés artisanaux, Kawa Coffee a pour ambition de démocratiser le café de qualité.

Pour cela, Kawa sélectionne les meilleurs cafés, torréfie tous ses cafés dans le 18ème à Paris puis livre le plus rapidement possible chacun de ses clients.

L'objectif de Kawa Coffee est de rendre le café artisanal accessible à tout le monde, avec des mots simples et une logistique fluide.

Kawa Coffee

A rare coffee, one of the first anaerobic Rwandan coffees.

Fugi farm
At the Fugi farm, Emmanuel Rusatira works his anaerobic fermentation with traditional Rwandan pots called “Intango”. The coffee cherries are therefore mixed with water in these pots and close for a period of 60 hours. The peculiarity of this method comes from two elements. First, the water used is that of the pulping of cherises. It therefore contains a significant amount of sugar due to the mucilage of coffee cherries. The second is that of pots which are made of clay so they do not absorb heat.

Intango 60h

A roasted filter coffee that keeps a body present with notes of cherries, passion fruit and cloves!

Andres Guaca
Andres Guaca, 3rd generation of coffee producers, owner of the Guacobia farm with his wife and two sons.
Five years ago Andres made a switch to specialty coffees, he began to improve post-harvest practices, with controlled and experimental fermentations. On his 5 hectare farm and on his brother's farm, he started planting more exotic differentiated varieties such as Pink Bourbon, Pacamara, Geisha ...

His eldest son is already in love with coffee production, and his dream is to be an agronomist and to further develop the farm.

Guacobia (Pacamara)

A candy and a lemon meringue pie, a magnificent natural coffee!

Daye bensa
This Ethiopian coffee, produced in the village of Shantawene by the Daye Bensa company offers a beautiful sweetness, a distinctive sign of its belonging to the Sidama A appellation. Located at an altitude of approximately 2000m, the farm from which this lot comes benefits from a rich and fertile environment due to the endemic forest that surrounds it. Anxious to preserve this land, Daye Bensa coordinates a reforestation program, on the recommendations of the Ministry of Agriculture, to increase the tree cover of her coffee farm.

Proud of its local roots, the company was inspired by the toponymies of the region to create its name. Daye is indeed the town located 10 km from the village of Shantawene; Bensa the name of the district where it is located.

Shantawene [Yellow Honey]

A coffee directly from our project in Ecuador, you will find notes of roasted pineapple and vanilla!

Gustavo Cartuche farm is located in the renowned La Papaya area south of Saraguro, Ecuador. Established at an altitude of 2000 meters, it specializes in Typica coffee. This coffee is generally described as floral, smooth, pure, elegant and balanced.

Gustavo Cartuche was born in 1954 in the area where his farm is located. He is the father of 7 grown children and has always dedicated his days to agriculture and has been working under the tutelage of L'Hacienda for more than 25 years now. He is the father of Jaime and Segundo Cartuche who have themselves become famous coffee producers.

In 2020 his farm started using the Honey Process, which allows him to obtain even more elegant and delicate cups.

Gustavo Cartuche

A new batch with notes of violets and raspberry yogurt!

Diego Samuel Bermudez
The culmination of Diego Samuel Bermudez's work, this little fruity bomb with sweet accents comes straight from Finca El Paraiso, nestled at an altitude of 1,700 meters in El Tambo in the Cauca region of Colombia.
Focused on innovation both technologically and agronomically, this young coffee farmer explores different ways to improve the cup quality of his coffees while controlling the impact of climate change in the country.
This coffee comes from a mono-varietal batch of Castillo, a high yielding variety popular in Colombia because it is resistant to coffee rust. Its treatment in double anaerobic fermentation gives it here all its aromatic complexity and its juicy character.

El Paraíso #2

A coffee from Ecuador with body and notes of black cherries and peach!

Hacienda La Papaya
Hacienda La Papaya farm and estate are owned and operated by Juan Peña, Ecuador's most famous specialty coffee producer. He and his coffee have won the Sprudge, the Best Producer Award and several American Barista Championships.

Juan cultivates several varieties on his land, including Typica, Sidra, B7 and Gesha. Sidra is a cross between a Bourbon variety and a Typica variety (themselves genetically, relatively close). Sidra can express very particular fruity and floral characteristics. When grown at higher altitudes and meticulously processed, Sidra varieties stand out on the tasting table. Juan is also still actively engaged in many transformational experiences. His agriculture is meticulous, scientific, curious and generous: He provides neighbors and farm workers with space in his nursery, as well as plants, so that they can develop their own plots.

It's all in the sweetness and gluttony, perfect in espresso & filter.

Wildan Mustofa
Wildan and his wife Atieq started their first coffee project in Sindangkerta, Weninggalih region in 2010. The latter subsequently became the main growing area of ​​his Java Frinsa Estate farm. Since the first year of production, Wildan has aimed to focus on quality which requires careful attention and meticulous processes. While the majority of Indonesian growers produce wet hulled coffees, even for specialty coffees, Wildan is experimenting with anaerobic coffees and other fermentation processes.

Frinsa Estate is located in West Java, locally called Sunda. They own their car wash. All located at an altitude of 1400 m. This means they have full control over their product from harvest to grading, sorting and shipping. Frinsa Estate has 6 main cultivation plots spread across the region. And they buy cherries from a few selected small planters in the vicinity of the estate.

Frinsa Lactic Honey #1

A magnificent coffee filtering notes of vanilla and peach!

Magali & Alaxander Delgado
A good example of traceability with this coffee cultivated by Magali Delgado and her brother Alexander in Costa Rica who own two farms, where they cultivate different varieties such as Caturra, Catuaí, Geisha, Villa Sarchí and in particular the SL-28 variety from Kenya.

SL-28 is a rare and complex variety with exceptional aromas and flavors.
This is also highlighted by the Yellow Honey drying method, which consists of pulping the coffee cherry while leaving the flesh.

As the farm is on the Pacific side, these privileged lands have a well-defined wet and dry season. The fertile volcanic soils of the West Valley produce an excellent cup profile.

Kawa Coffee

4.1

Kawa Coffee

🇫🇷 France

Served in Coffee Shops

Coffee Roasts

El Paraíso #2

Finca El Venado [SL-28]

Frinsa Lactic Honey #1

Guacobia (Pacamara)

Gustavo Cartuche

Hacienda La Papaya [Sidra]

Hacienda La Papaya [Sidra]

Intango 60h

Shantawene [Yellow Honey]

New Coffee Review