ecuador la papaya

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 : winey, roselle, purple grape