Onyx Coffee Lab USA
Ecuador Hacienda La Papaya Oak Barrel Anaerobic
OriginEcuador
ProcessAnaerobic, Natural
Summary
This Typica variety from producer Juan Peña of Hacienda La Papaya in Ecuador undergoes an anaerobic fermentation process in oak barrels previously used for aging rum. The coffee is processed using natural/anaerobic methods and dried on raised beds at 1650 MASL. Flavour notes include strawberry wine, jasmine, falernum, and a silky texture, with a raw wine and ripe berry character in the cup. Scored 87.5.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 87.5
- Producer
- Juan Peña
- Altitude
- 1650 m.a.s.l
- Variety
- Typica
- Notes
- Jasmine, Strawberry
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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…
AI-assisted description, based on roaster & cupping data.
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