Ecuador Hacienda La Papaya - B7

An anaerobic natural from the high-altitude slopes of Hacienda La Papaya in Loja, Ecuador. The B7 variety — a complex cross of Typica, Caturra, Pacas, and Yellow Bourbon — ferments for five days in sealed tanks before a month-long dry, which pushes the flavor toward the divisive end of the natural-process spectrum. Expect tart raspberry acidity balanced by brown-sugar caramel and a pillowy, syrupy mouthfeel. This is a deliberately funky coffee; if you gravitate toward cleaner washed profiles, this won't be your cup. Best explored as a pourover or immersion brew, where the body really shows.