About this lot
Juan Peña's Typica Mejorado fermented in rum-aged oak barrels for a wild, dried-fruit expression. Saraguro, Ecuador. Rest 10+ days before brewing.
Fermentation
Fermented 5 days in rum-aged oak barrels
Juan Peña's Typica Mejorado fermented in rum-aged oak barrels for a wild, dried-fruit expression. Saraguro, Ecuador. Rest 10+ days before brewing.
Fermented 5 days in rum-aged oak barrels