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.
Location: Loja, Ecuador
Flavor Notes: Strawberry, Raspberry, Chocolate
Varietal/Process: Typica - Anaerobic Oak Barrel
HLP Typica Oak Barrel
Weight: 12oz, and 2lbs
Allergen: Roasted and packaged in a facility that contains traces of milk, peanuts, tree nuts, and/or soy