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.