PRODUCER: Juan Peña

FARM: La Papaya

LOCATION: Saraguro, Loja, Ecuador

PROCESS: Oak Barrel - Anaerobic

VARIETY: Typica Mejorado

like a SILKY, RASPBERRY JOLLY RANCHER RIGHT AFTER YOU DRANK A GLASS OF CAB SAUV WITH A SLIGHT UNDERLYING RICH CHOCOLATE BIT

Another stunning coffee from Juan Peña.

Juan Peña of Hacienda La Papaya is an agricultural engineer and award winning coffee producer based in southern Ecuador.

About the Oak Barrel Process: Freshly harvested cherries are placed in spent rum barrels to ferment for five days in a closed, anaerobic environment. In a previous life, these rum barrels had been used to age Ecuadorean rum for over 20 years, resulting in a diverse and unique microbiota hiding within its staves. 

We are lucky to have a very limited quantity of this guy on our menu.