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Ecuador Juan Peña Anaerobic Natural


Product image 1Ecuador Juan Peña Anaerobic Natural
Product image 2Ecuador Juan Peña Anaerobic Natural

Regular price $25.00



COUNTRY: Ecuador
REGION: Saraguro, Loja Province
FARM: Hacienda La Papaya
PROCESS: Anaerobic Natural
ELEVATION: 1900-2100 M
CUPPING NOTES: Blackberry Syrup, Floral, Wine


This lot is an experimental anaerobic natural coffee from Loja, Ecuador, produced by Juan Peña on his farm Hacienda La Papaya. The flavor profile is fruity and complex, with floral hints reminiscent of lilacs, big blackberry notes, a citric acidity and tropical fruit flavors. He uses a technique called carbonic maceration where the coffee cherries are soaked for up to 240 hours in sealed tanks, then dried in controlled temperature rooms for approximately 30 days. The “B7” is just an abbreviation for “Block 7,” a plot on Hacienda la Papaya (one of the highest on the farm) where this cultivar flourishes. It’s an engineered hybrid of Typica, Caturra, Pacas, and Bourbon.  This is definitely one of our most unique and enjoyable coffees of the year. Available in an extremely limited supply so we will only offer it in half pound bags.

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