Oak Barrel-Aged Typica

This unique offering from Ecuador's premier coffee producer is bursting with flavor. Black cherry, milk chocolate, lavender, and guava aromas lead to notes of red grape and lemon balm in the brewed cup. Tropical guava sweetness and tart grapefruit zest acidity linger in the finish alongside notes of oak and rhubarb.

Details

Producer: Juan Peña Farm: Hacienda La Papaya Region: Loja Province Altitude: 6,562 feet | 2,000 masl Varietal: Typica Process: Oak Barrel-Aged Natural Roast: Light-Medium Notes: Guava, Oak, Black Cherry

Available whole bean in an 8oz or 4oz pouch. This coffee roasts and ships on Tuesdays only. Please scroll down for more details.

The Story

Hacienda La Papaya coffees are the result of a meticulous process. It begins in the nursery, where the best seeds are selected, considering the origin and characteristics of the mother plants. Proper sowing techniques are applied for the correct development of the plant, and various fertilizer inputs are tested. This ensures efficient management throughout the farm and maximum control at each stage of the plant's growth. 

Juan Peña, a former long-stem rose farmer, grows several varieties at Hacienda La Papaya, including Typica, Sidra, B7, and Gesha. He is actively engaged in many processing experiments, befitting his curious and scientific approach to farming coffee. He provides neighbors and farm workers space in his nursery, as well as seedlings, so they can develop plots of their own.

The Process

This coffee is a perfect example of Juan Peña's ingenuity when it comes to coffee processing. Meticulously-harvested Typica cherries were fermented for 5 days in oak barrels that had been used to age rum before being dried on raised beds for up to 30 days.

The result is a beautifully fruit-forward coffee—as expected with the Natural process—with an added backbone of florals and oak as a result of the oak barrel-aging. This coffee is tart, tropical, complex, and one of a kind!

Produced by Juan Peña in the Loja Province of Ecuador, this Oak Barrel-Aged Typica represents a unique intersection of traditional cultivation and experimental post-harvest techniques. The coffee is grown at 2000 masl and undergoes an oak barrel-aged natural process, a method that imparts distinct structural characteristics to the bean. While natural-processed coffees often exhibit heavier fruit profiles, the barrel-aging process introduces complex woody undertones that complement the inherent qualities of the Typica varietal.

Sourced by PT's Coffee Roasting, this lot highlights the influence of specialized processing methods on the final cup. The resulting profile features notes of guava, oak, and black cherry. For those looking to better understand how these specific descriptors align with broader sensory categories, consulting a flavor wheel can provide a helpful framework for identifying the nuances created by this deliberate aging process. This coffee serves as a compelling example of how producers can manipulate environmental variables to achieve a highly specific, layered flavor experience.