Hacienda La Papaya Oak Barrel

To present Hacienda La Papaya Oak Barrel, La Cabra partnered with Juan Peña, the agricultural engineer behind Hacienda La Papaya in Loja, southern Ecuador. This lot comes from Typica trees and was fermented in oak barrels that were previously used to age Ecuadorian rum for over twenty years. The convincing microbial landscape of those barrels pushes the fermentation toward depth and complexity, yielding a cup with a softer acidity that lets fruit characters unfold into dried fruit and ripe tropical fruit alongside subtle floral notes.