ecuador la papaya

roasted on 16 & 17 April and remains beautifully suitable for pourover enjoyment ; special offering while this batch lasts 
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featuring a unique B7 hybrid varietal (Typica, Caturra, Bourbon, Pacas), and undergoes a 100-hour+ anaerobic fermentation, often in rum oak barrels or with Mossto, producing an intense, sweet, and fruity cup with winey acidity

region : loja
varietal : b7
process : anaerobic natural
producer : juan pena
altitude : 1,600 masl
tasting note : red plum, purple grape, semai pahang dark chocolate