
Black & White
Juan Peña - Oak Barrel Anaerobic
OriginEcuador
ProcessAnaerobic
Summary
Juan Peña's coffee from Hacienda La Papaya in Loja, Ecuador. Grown at 2000 masl, Typica Mejorado variety. Processed using Oak Barrel Anaerobic method: freshly harvested cherries are fermented in spent rum barrels (aged over 20 years) for five days in a controlled anaerobic environment, then dried for 28-30 days. The cup profile is tropical and sweet with notes of tepache, orange wine, red grape, and passion fruit.
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FormatBean
DecaffeinatedNo
ProducerJuan Peña
Altitude2000 m.a.s.l
VarietyTypica Mejorado
NotesTepache, Orange, Passion Fruit, Red Grape
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