Typica Rum Barrel

Description

The Hacienda La Papaya farm and estate is owned and operated by Juan Peña — Ecuador’s most famous specialty-coffee producer. He and his coffee have multiple recognitions world wide due to his quality. Immediately after the coffee cherries are harvested, they are placed into 20-year-old Ecuadorian rum barrels. These oak barrels contain a rich, active microbiota that drives the fermentation process. For five days, the cherries ferment inside the barrels within a closed, carefully controlled, and monitored environment. The coffee is then moved to drying rooms for 28 to 30 days, which naturally halts the fermentation. This unique processing results in a cup with lively aromas of tropical fruits and berries. Flavors of pineapple and passion fruit deepen to blackberry and hibiscus as the cup cools. The bright acidity and juicy mouthfeel are carried by a cherry candy sweetness. Tiki spices like nutmeg, cinnamon, and allspice resonate in the aftertaste. Hacienda La Papaya coffees are the result of a meticulous integral process. The process begins in the nursery where the best seeds are selected, considering the origin and characteristics of the mother plants. Proper sowing techniques are applied for the correct development of the plant. This ensures efficient fertilization management throughout the farm and maximum control at each stage of plant’s growth. Juan is also always, actively engaged with many processing experiments. His farming is meticulous, scientific, curious, and giving: He provides neighbors and farm workers space in his nursery, along with seedlings, so that they can develop plots of their own.