RASPBERRY | CARAMEL | VELVETY

Hacienda La Papaya sits in the Saraguro Formation of Loja, in southern Ecuador, between 1,800 and 2,200 masl, on clay loam soils. 

This particular lot comes to us from one of the highest areas of Hacienda La Papaya at 2,100 masl. The variety — a cross of Typica, Caturra, Pacas, and Yellow Bourbon — was named "B7," or "Block 7," by Juan Peña about 11 years ago. It's processed using a 120-hour anaerobic fermentation: hand-selected ripe cherries ferment in sealed, oxygen-free tanks under close pH and temperature control, then dry slowly over about 30 days.

In the cup: Raspberry acidity, caramel sweetness, and a velvety body.

Country / Ecuador

Location / Loja (Saraguro Formation), Hacienda La Papaya

Producer / Juan Peña

Process / Anaerobic Natural 

Variety / B7 

Altitude / 2100 masl