This is a unique microlot from Hacienda La Papaya. The B7 varietal is a hybrid between typica and sidra discovered on the hacienda. 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: Orange Blossom, Lemon Balm, Lychee
Varietal - Process: B7 Hybrid - Anaerobic Oak Barrel