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This is a unique experimental coffee from Hacienda La Papaya. This coffee has been anaerobically fermented for 120 hours in 20 year old oak rum barrels making for an intense and unique cup. Complex fruity-floral aroma with a sweet acidity and light body.


Partner: Cafexporto

Location: Loja, Ecuador

Flavor Notes: Strawberry, Raspberry, Chocolate

Varietal/Process: Typica - Anaerobic Oak Barrel 

HLP Typica Oak Barrel

Excluding Sales Tax
  • Weight: 12oz, and 2lbs

    Allergen: Roasted and packaged in a facility that contains traces of milk, peanuts, tree nuts, and/or soy 

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