Region: Saraguro, Loja Province, Ecuador

Varietal: Typica
Processing: 120hr Oak Barrel Fermentation, dried on raised beds
Altitude: 1900 - 2100 masl

Our tasting notes:
Blackberry pie, vanilla, dark chocolate, velvety body

We have been saving this special lot from Hacienda La Papaya for the winter season, as we are excited to present a velvety, buttery coffee that reminds us of warm pies, mulled wine, dark chocolate, and vanilla. Juan Peña, the owner of Hacienda La Papaya, is one of the most notable coffee producers in Ecuador, and has wowed us with his coffees time and time again. We hope this coffee will make you feel festive throughout the entire winter season.