• Steeped Hacienda la papaya Bundle of 6 units
  • Steeped Hacienda la papaya Single Unit

Ecuador

Hacienda La Papaya Oak Barrel - Steeped

Hacienda La Papaya Oak Barrel - Steeped

Juan Peña’s Typica, fermented in oak barrels to create a wild and rich expression, driven by sweet dried fruit.

Kr. 169,00 DKK
Kr. 169,00 DKK
incl. vat/tax
Size

Contents 

Available as a single unit or a bundle of six. Each Steeped bag contains approximately 15g of coffee.

About the coffee

This coffee was fermented in oak barrels, which creates a deep, rich and complex cup, with fresh fruit character softening into rich dried fruit and ripe tropical fruit.

Steeped

Individually dosed, ground, and sealed in ready-to-brew bags, maintaining the clear aromatic character of freshly ground coffee.

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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The technology 

Steeped bags are a simple and elegant way to present a selection of the coffees we find most exciting, removing many brewing variables, and allowing quality and character to shine. Individual doses are ground and sealed in nitrogen-flushed packages, maintaining the clear aromatic character of freshly ground coffee, for over a year after roasting. Just add filtered water to enjoy one of our picks of the season. 

Hacienda La Papaya

We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. Over the past few years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, working with farms across Ecuador. 

Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children.

This lot is from Juan’s Typica Mejorado trees, fermented in oak barrels for 5 days. These oak barrels were previously used to age Ecuadorean rum for over 20 years, so have a rich microbiota. This means that the coffee fermentation is pushed in a rather different direction than if it was dominated by the coffee’s native microbiota, creating a completely new expression of Juan’s Typica.

This allows Juan to create incredible complexity while maintaining a clean expression, deeper, richer and more complex than plastic tank fermentations. The acidity is a little lower, with fresh fruit character softening into rich dried fruit, while still maintaining the floral characteristics of the Typica varietal.

Oak Barrel Typica

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