Hacienda La Papaya Oak Barrel - Steeped

About This Coffee

Juan Peña’s Typica, fermented in oak barrels to create a wild and rich expression, driven by sweet dried fruit. Available as a single unit or a bundle of six. Each Steeped bag contains approximately 15g of coffee. We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. Over the past few years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, working with farms across Ecuador. Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children. This lot is from Juan’s Typica Mejorado trees, fermented in oak barrels for 5 days. These oak barrels were previously used to age Ecuadorean rum for over 20 years, so have a rich microbiota. This means that the coffee fermentation is pushed in a rather different direction than if it was dominated by the coffee’s native microbiota, creating a completely new expression of Juan’s Typica. This allows Juan to create incredible complexity while maintaining a clean expression, deeper, richer and more complex than plastic tank fermentations. The acidity is a little lower, with fresh fruit character softening into rich dried fruit, while still maintaining the floral characteristics of the Typica varietal.