Ecuador La Papaya Oak Barrel Anaerobic

Onyx Coffee Lab

🇺🇸

Rogers, AR, USA

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Over the past few years, Juan Peña has become a prominent figure in the coffee industry. Season after season, he is up for awards as a notable coffee producer, and his coffee has been on the national and world stage in the hands of competitors. It would be easy to believe that Juan has been growing coffee for many decades, but Juan began growing coffee just eleven years ago. Juan’s farm, Hacienda a Papaya, chose to diversify their crop after a disastrous rose harvest, and choosing to experiment with coffee took them down the path to become a prominent producer of Ecuadorian coffee. His rise to prominence has been multifaceted, although it’s mostly due to his scientific approach to growing and processing his coffees. Each step of harvest is well documented and adjusted from season to season. This care is evident in the cup, this Anaerobic natural Typica exudes clear terroir of Ecuador coffee, as well as complex sweetness and floral notes from processing. We made contact with Juan Peña from a conversation online, during a transition time for the coffees of Hacienda La Papaya. The formation of CafExporto has brought a level of control that Juan sought out from the outset of his coffee career, and has provided us with direct access to his meticulously processed coffees.

White Tea

Green Grape

Peach

Stone Fruit

Type

Single Origin

Origin

🇪🇨

Ecuador

Roast

Medium

Species

Arabica

Varieties

Typica

Process

Barrel Aged

Altitude

1650m

Producer

Juan Peña

Farm

Hacienda La Papaya

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store