Apricot Souffle is a soft yet bold combination of creamy orange complemented by a pillow-y sweetness. This variety, although called Typica Mejorado (meaning 'improved typica' in Spanish) is not actually descended from the Typica variety, and is instead a cross between an Ethiopian landrace and a Bourbon. This coffee has been grown at 2200masl (~3°S). After harvesting, the cherries are pulped and passed to a polyethylene tank to be fermented together with the liquids produced from fermentations that have passed up to 100 hours. The temperature are kept cool then dried for 30 days in a controlled temperature drying room. Hacienda La Papaya is owned and operated by Juan Peña, one of Ecuador's most famous specialty coffee producers. Juan is an active member of his community, allowing neighbours to utilize his facilities, such as the nursery and the micro-mill to help the overall sector of La Papaya grow and develop. The coffees produced at Hacienda La Papaya are the result of a meticulous integral process, beginning with the genetics of the seeds in the nursery and knowing the mother plants. Every year the farm experiments with various controlled fermentation and drying, creating some really exquisite flavors in the cup.