Dive into a remarkable coffee experience with Oak Barrel Typica Ecuador—a testament to the artistry and precision of Juan Peña and the team at Hacienda La Papaya. Juan’s farming philosophy prioritizes meticulous care, experimentation, curiosity, and scientific precision. His hands-on approach ensures that every coffee is grown and processed with expertise and dedication.
This exceptional coffee was grown at altitudes between 1900-2100 meters above sea level, coming from the regions of Saraguro and Loja, Ecuador. The high elevation imparts more sweet and juicy flavors into this coffee from the colder conditions and slower maturation of the cherries. At the heart of Oak Barrel Typica Ecuador is the Typica variety—a variety not without its challenges. Typica coffees, while capable of delivering exquisite cup profiles, are known for their lower yields and susceptibility to pests and diseases.
This coffee also features a 100-hour oak barrel processing method. Fermented in oak barrels that once cradled Ecuadorian rum, this coffee inherits a distinctive profile, adding layers of complexity and character. With flavors of tart cranberry, the refreshing touch of kiwi, and the warm embrace of cinnamon, each sip unfolds a symphony of flavors, creating a coffee experience that transcends the ordinary.
As you sip Oak Barrel Typica Ecuador, you’re not just tasting coffee; you’re embracing a legacy. The connection to Ecuadorian rum barrels, Juan Peña’s meticulous farming, and the care at Hacienda La Papaya weave a rich narrative into every cup, creating a unique and memorable experience that lingers long after the last sip.