Kachara Specialty Sidama Heirloom Coffee

Hacienda La Papaya Oak Barrel – Steeped
From Hacienda La Papaya in Saraguro, Loja, Ecuador—at 1,800 m altitude—this Typica micro-lot undergoes oak barrel fermentation to infuse complex dried-fruit and spice notes. After pulping, beans ferment for 72 hours in repurposed oak barrels, then are washed, sun-dried and craft-milled before packaging into single-serve 15 g Steeped bags.

The cup bursts with dried papaya, black cherry and molasses sweetness, underpinned by oak spice, vanilla and cedar nuances. Toasted oak and ripe fruit aromas create an immersive sensory profile. Baristas and home brewing enthusiasts will appreciate the innovative fusion of barrel-aging with easy Steeped preparation.

Hot Steep Recommendation:
Steep one 15 g bag in 200 ml water at 94 °C for 4 minutes, swirling halfway through.

Aeropress Concentrate Recipe:
Invert with one bag and 60 ml water at 92 °C, steep 3 minutes, then press for a concentrated, barrel-aged fruit brew.