Ecuador Juan Peña

Producer: Juan Peña (Yunguilla Farm)

Region: Yunguilla Valley, Azuay, Ecuador

Elevation Grown: 1,400–1,700 MASL

Variety: Typica Mejorado

Process: Natural 

Tastes like: Strawberry Kiwi, Cane Sugar, Tamarind, and Tepache

There’s something different about southern Ecuador. The light feels wider. The air feels open. And when the coffee is right, it carries that same clarity.

This lot comes from Yunguilla Farm in the Yunguilla Valley of Azuay, grown between 1,400 and 1,700 meters above sea level. It’s lower than Hacienda La Papaya and drier than Yacuri, set in the Andean foothills facing the Pacific watershed. Nearly 300 days of sun each year. Warm, steady temperatures. Volcanic clay-loam soils that drain well and hold just enough moisture to keep trees healthy through dry months.

This is Ref. #14, a Typica Mejorado processed as a natural. Typica Mejorado has become Ecuador’s signature variety, blending classic Typica structure with Ethiopian landrace genetics. The result is balance with lift. Sweetness with clarity.

Juan Peña approaches Yunguilla with the same level of precision he’s known for across his farms. Through his Integrated Coffee Pulse system, soil nutrition, moisture, and environmental data are tracked in real time. Cherry maturation is uniform. Moisture stability is intentional. Bean density is consistent. For us as roasters, that means predictability in development and the ability to highlight what the farm is already doing well.

The natural process here is slow and controlled. Cherries are selectively handpicked at peak ripeness, rinsed with low-pressure water, and dried over 20 to 30 days in monitored drying rooms and on raised beds. The fruit is turned multiple times per day to ensure even dehydration and clean absorption of sugars into the seed. After drying, the lot moves through CafExporto’s dry mill for density sorting, optical scanning, and final hand selection before export.

On the table, it’s vibrant and expressive. Strawberry kiwi up front. Cane sugar sweetness running through the middle. Tamarind acidity that feels structured, not sharp. There’s a subtle tepache-like fermentation character that adds depth without overwhelming the cup. It’s bright, tropical, and composed.

On a personal note, this one means a lot to me. I was born in Ecuador. The south, especially around Loja and Azuay, carries a deep sense of pride and identity. To make our largest commitment yet to Ecuador this year and to work directly with Juan Peña and CafExporto to bring this coffee to Gainesville feels significant. 

This is one of the most exciting coffees we have this year!