Another stunning coffee from Juan Peña. Juan Peña of Hacienda La Papaya is an agricultural engineer and award winning coffee producer based in southern Ecuador. About the Oak Barrel Process: Freshly harvested cherries are placed in spent rum barrels to ferment for five days in a closed, anaerobic environment. In a previous life, these rum barrels had been used to age Ecuadorean rum for over 20 years, resulting in a diverse and unique microbiota hiding within its staves. We are lucky to have a very limited quantity of this guy on our menu.