Ecuador La Papaya oak barrel
An exotic process from famed producer Juan Peña of Hacienda La Papaya, this coffee offers stunning acidity and complexity. La Papaya is known for its exceptional quality control and consistent processing, and serves as a training center for producers around the region. This coffee is a B7 variety, a cross-cultivar discovered on the highest-elevation area of the farm.
After sorting, coffee cherries were sealed in 20-year-old oak barrels used in rum production. Natural fermentation was induced for 120 hours, then the cherries were transferred to raised bed drying rooms to finish for about 30 days.
Coffee flavor profile
Concord grape, mango, cantaloupe, tropical fruits
Acidity: intense, complex
Paper filter methods preferred to produce the cleanest cup. We recommend a lower brewing temperature-- around 190F-- with a low hardness water (such as Holy Water). This coffee extracts very quickly, and grind size should not be adjusted too much to try to compensate. Let it run.