La Cabra Ecuador La Papaya *120hr Oak Barrel Filter / Espresso*

Roaster's Tasting Notes: Fruity & Wild
Process: 120 Hour Anaerobic
Varieties: Typica
Roast Date: 

From La Cabra: 

Juan Peña's Typica, fermented for 120 hours in oak barrels previously used for Ecuadorean Rum, creating a wild and rich expression.

Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children. Juan began to experiment with coffee here in 2010, and moved to work in coffee full time in 2014 after his rose crop was wiped out by a terrible storm in Cuenca. Over the intervening years he has thrown himself into the pursuit of high quality coffee, with a meticulous and scientific approach. This approach, shaped by Juan’s experience in roses and his training as an agricultural engineer, has led to an astronomic rise to very high quality and international recognition, over just 7 years. His obsessive experimentation and need for scientific evidence is a cornerstone of his work at each stage, from carefully applied and monitored fertilisation, constant measurement of brix and cherry weight during harvest, innovation in careful fermentation, to the exacting drying process. Juan’s work in each of these fields is truly some of the most meticulous and effective we have seen in our years of travelling for coffee, and we left the Hacienda in awe.

La Cabra is located in Copenhagen, Denmark.
  • $40.00