Region: Saraguro, Loja Province, Ecuador
Varietal: Typica
Processing: 120hr Oak Barrel Fermentation, dried on raised beds
Altitude: 1900 - 2100 masl
Our tasting notes:
Grape juice, red wine, chocolate bonbons
Hacienda La Papaya Oak Barrel is here - festively so. Memories of juicy purple grape popsicles, smooth red wine, and a chocolate bonbon (or two) exhibit beautifully in this release. Juan Peña, the owner of Hacienda La Papaya, is one of the most notable coffee producers in Ecuador, and has wowed us with his coffees time and time again. Three years running, and we all stepped away from the cupping table with a unanimous “wow” once again. A pop brighter than previous seasons, pulling toward a mocktail with its wine-like acidity and grape splash of flavor; all you need is a sprig of evergreen for a garnish and you’ll be set for the fireplace sessions ahead. We hope this coffee will make you feel festive throughout the season ahead. Limited seasonal release; don’t miss out.
Region: Saraguro, Loja Province, Ecuador
Varietal: Typica
Processing: 120hr Oak Barrel Fermentation, dried on raised beds
Altitude: 1900 - 2100 masl
Our tasting notes:
Grape juice, red wine, chocolate bonbons
Hacienda La Papaya Oak Barrel is here - festively so. Memories of juicy purple grape popsicles, smooth red wine, and a chocolate bonbon (or two) exhibit beautifully in this release. Juan Peña, the owner of Hacienda La Papaya, is one of the most notable coffee producers in Ecuador, and has wowed us with his coffees time and time again. Three years running, and we all stepped away from the cupping table with a unanimous “wow” once again. A pop brighter than previous seasons, pulling toward a mocktail with its wine-like acidity and grape splash of flavor; all you need is a sprig of evergreen for a garnish and you’ll be set for the fireplace sessions ahead. We hope this coffee will make you feel festive throughout the season ahead. Limited seasonal release; don’t miss out.
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