Amber Drop - Oak Barrel Anaerobic Ecuador

At Hacienda La Papaya, Juan Peña treats coffee like a controlled experiment. After shifting his family farm entirely to coffee in the mid-2010s, he’s built a reputation for precision-driven processing through a background in horticulture and passion for coffee.

Cherries are picked and sealed in well-used rum barrels for several days of anaerobic fermentation, pulling in both microbial activity and residual character from the wood. Afterwards, drying is slow and deliberate—stretching close to a month until everything lands exactly where it should.

The result is expressive but dialed-in. There’s a gentle fermentation note, more polished than wild funky fermentation flavors. It leans toward something refreshing sangria, with red grapes and a tropical acidity finish that keeps it lively without going overboard.