Juan Peña - Oak Barrel Anaerobic

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.

Details

Format

Bean

Decaffeinated

No

Producer

Juan Peña

Altitude

2000 m.a.s.l

Variety

Typica Mejorado

Notes

Tepache, Orange, Passion Fruit, Red Grape

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…