Ecuador Hacienda La Papaya Anaerobic

This coffee from Ecuador's Hacienda La Papaya is a Typica variety grown at 2000 MASL and processed using an anaerobic natural method with 36 hours of limited oxygen fermentation. The roasted coffee is an expressive light roast, exhibiting winey and fruity flavors reminiscent of cherry, with a complex finish of honey and stone fruit, suitable for filter and espresso brewing.