Ecuador Hacienda La Papaya - Oak Barrel Anaerobic

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  65
• Bold
  50
• Experimental
  50

DARK CHOCOLATE | BLACK CHERRY | CREAMY What began as an experiment has evolved into one of Hacienda La Papaya’s most distinctive processes. Freshly harvested cherries are sealed in oak barrels that previously aged rum for over 20 years, fermenting for five days in a carefully controlled, low-temperature environment. Within the barrel, a transformation unfolds – microbial activity drives biochemical changes, enabling the cherries to absorb and develop aromatic compounds that carry through to the final cup. The barrels are stored in dark rooms below 18°C, with temperature and humidity tracked to ensure consistency. After fermentation, the cherries undergo a 28–30 day drying period. In the cup: Rich dark chocolate and sweet black cherry are supported by a creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a long, structured finish. Country / Ecuador Producer / Juan Peña Location / Acevedo-Huila Process / Oak Barrel AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. / TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Mejorado Altitude / 1900-2100 masl