Ecuador La Papaya Oak Barrel Anaerobic - Cafes Only

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Description

Ecuador La Papaya Oak Barrel Anaerobic - Cafes OnlyThis Typica variety from Juan Pea undergoes a distinctive limited oxygen fermentation process in Ecuadorian rum barrels. The outcome is a coffee rich in natural sugars and fruit esters derived from the long fermentation of coffee cherries. In the cup, these characteristics manifest as raw wine and ripe berries, making this offering particularly appealing to lovers of fruit forward coffees.

and the distinctively floral profiles they nurture

iron-rich soils

offering vibrant fruit character

This lightly processed micro-lot shines with all the characteristics we've grown to love of the Sidra variety

Enjoy as drip or espresso

In only a few years

and this particular coffee has been co-fermented with red fruits

The cup delivers a mellow taste with a comforting roasted aroma

earthy flavor and a reddish-brown hue

this Pink Bourbon coffee undergoes aerobic fermentation and meticulous drying processes

From a foundation of tradition and necessity in Pitalito

The traditional European style of coffee is still prevalent in many parts of the world and we honor this by crafting Eclipse—our most developed offering

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