Juan Peña - Oak Barrel Anaerobic
Juan Peña - Oak Barrel Anaerobic
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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Details

FormatBean
DecaffeinatedNo
ProducerJuan Peña
Altitude2000 m.a.s.l
VarietyTypica Mejorado
NotesTepache, Orange, Passion Fruit, Red Grape

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Black & White
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 coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

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