Ecuador Hacienda La Papaya Oak Barrel Anaerobic

This coffee is a Typica variety from Juan Peña's Hacienda La Papaya in Ecuador, grown at 1650 meters elevation. It undergoes an anaerobic natural process with limited-oxygen fermentation in Ecuadorian rum oak barrels for 120 hours, followed by raised-bed drying. The medium roast exhibits flavor notes of raw wine, ripe berries, passion fruit, mandarin, jasmine, and chocolate with a silky body, highlighting fruit-forward and winey characteristics.