DARK CHOCOLATE | BLACK CHERRY | CREAMY

What began as an experiment has evolved into one of Hacienda La Papaya’s most distinctive processes. Freshly harvested cherries are sealed in oak barrels that previously aged rum for over 20 years, fermenting for five days in a carefully controlled, low-temperature environment.

Within the barrel, a transformation unfolds – microbial activity drives biochemical changes, enabling the cherries to absorb and develop aromatic compounds that carry through to the final cup. The barrels are stored in dark rooms below 18°C, with temperature and humidity tracked to ensure consistency. After fermentation, the cherries undergo a 28–30 day drying period.

In the cup: Rich dark chocolate and sweet black cherry are supported by a creamy body and a long, structured finish.

Country / Ecuador 

Producer / Juan Peña

Location /  Acevedo-Huila

Process / Oak Barrel Anaerobic 

Variety / Typica Mejorado 

Altitude / 1900-2100 masl