Hacienda La Papaya, Ecuador - Anaerobic Natural Typica

This lot from Juan Peña showcases the precision and innovation behind La Papaya’s approach to processing. Anaerobic natural fermentation delivers a rich, fruit-forward cup: cherry compote, honeyed sweetness, and a ripe stone fruit finish. Bold but refined, this is a standout expression of modern Ecuadorian coffee—vivid, clean, and unmissable.

This Typica can take a finer grind and drains fast!

What is the roast recency?

Onyx recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.