LA CABRA - Hacienda La Papaya Oak Barrel - Ecuador - Oak Barrel - Typica

Tasting Notes: Fermenting the coffee in oak barrels creates a deep, rich and complex cup; the acidity is a little lower, with fresh fruit character softening into rich dried fruit and very ripe tropical fruit
Origin: Loja, Ecuador
Producer: Juan Peña
Process: Oak Barrel
Varieties: Typica
Elevation: 2000 masl
Harvest: August 2023
Roast Date: August 29, 2024

LA CABRA Coffee Roasters is located in Frederiksberg, Denmark

From LA CABRA

Juan Peña’s Typica, fermented in oak barrels to create a wild and rich expression, driven by sweet dried fruit.

Coffee Expression Fermenting the coffee in oak barrels creates a deep, rich and complex cup; the acidity is a little lower, with fresh fruit character softening into rich dried fruit and very ripe tropical fruit.

Producer Produced by Juan Peña, an agricultural engineer based in southern Ecuador.

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.