Ecuador Hacienda La Papaya Anaerobic

Summary

This anaerobic natural processed coffee from Ecuador's Hacienda La Papaya, produced by Juan Peña, features the Typica variety grown at 2000 MASL. The limited-oxygen fermentation creates a winey and fruity cup with notes of cherry, honey, watermelon, sweet tea, and stone fruit. The coffee undergoes 36 hours of anaerobic fermentation followed by raised-bed drying. Roasted to a moderate (medium) level suitable for both filter and espresso preparation. Cup score of 87.25.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

87.25

Producer

Juan Peña

Altitude

2000 m.a.s.l

Variety

Typica

Notes

Honey, Cherry, Watermelon

The roaster

Onyx Coffee Lab USA

Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world…