One of our all time favorites! If we brew anything else for ourselves for more than 5 days, we have to circle back to this because we miss it so much
Origin - This somewhat experimental anaerobically fermented and washed coffee from Saraguro, Ecuador is grown and produced by Juan Peña on his farm, Hacienda La Papaya
Roasting - We roasted this jewel to final bean temp of 406 degrees on the lighter side of Medium Roast profile to keep the delicate berry notes bright
Flavor profile - this coffee is exceptionally complex and unique with notes of strawberry, black tea, milk chocolate, and lavender
Nose - lots of blueberry and cacao nibs
