This oak barrel typica mejorado has a rich fruit expression bursting with tropical and sweet dried fruits! We’ve really enjoyed this coffee and think it is a great introduction to Juan Peña’s processing mastery. La Cabra’s transparent roasting style brings out a ton of complex acidity and flavors found in Juan’s coffee. We suggest you brew this coffee across the coming weeks and see how the flavors open up! 

From La Cabra:

“This lot is from Juan’s Typica Mejorado trees, fermented in oak barrels for 5 days. These oak barrels were previously used to age Ecuadorean rum for over 20 years, so have a rich microbiota. This allows Juan to create incredible complexity while maintaining a clean expression, deeper, richer and more complex than plastic tank fermentations. The acidity is a little lower, with fresh fruit character softening into rich dried fruit, while still maintaining the floral characteristics of the Typica varietal.”