Origin: Ecuador
Region: Saraguro, Ecuador
Process: Anaerobically Fermented and Washed, Dried on Raised Beds
Tasting Notes: Strawberry, Black Tea, Milk Chocolate, Lavender
Our first coffee hails from the renowned Hacienda la Papaya in Ecuador, owned by the award-winning Juan Peña. This farm, known for its exceptional coffee quality and innovative practices, produces the Typica variety, which undergoes an atypical and extended anaerobic fermentation process. This meticulous method results in a complex and lively cup, brimming with flavors of strawberry, black tea, grape, milk chocolate, and a symphony of berry notes. This coffee, featured on global competition stages, is a testament to Peña's agronomic expertise and passion for quality. Check it out below!