Ecuador Hacienda La Papaya Typica | Onyx Coffee Lab

Join Our Pilgrimage

Sign up for Onyx emails to journey with us, unlocking first access to everything we're excited to share - new coffee releases, resources and recipes, exclusive promotions, and more.

The 2024 Advent Calendar Has Arrived!

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

E c u a d o r H a c i e n d a L a P a p a y a T y p i c a

Apricot | Cane Sugar | Oolong Tea | Nutmeg

Traditional
Modern
This product is archived.



-73 LBS


Moderate


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Ecuador


Typica


N/A



Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

This our latest collaboration with Hacienda La Papaya, a trailblazing farm that has significantly contributed to elevating Ecuador's specialty coffee scene. This exceptional coffee leads with vibrant stone fruit flavors, complemented by intricate notes of tea and spices. Enjoy this meticulously washed coffee, delicately processed to enhance clarity and brightness. This coffee boasts a clean, crisp acidity with subtle floral undertones.

Origin

Ecuador

Ecuador has recently emerged as a dark horse in the specialty coffee community, thanks to pioneering producers and bold processing innovations. Historically associated with lower quality, Ecuadorian coffee is being redefined by committed local producers. Many exceptional coffees come from the mountainous southern regions, where we partner with distinguished smallholders and cooperatives to build a new reputation for Ecuador. We are increasingly impressed with the innovation and precision behind each new harvest.

Elevation

1650 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Typica

Typica is often hailed as the modern progenitor of many other varieties, as it was the first to spread from East Africa to Brazil and onwards. Nowadays, it is cherished for both its cultural significance as well as its cup quality.

Harvest

Ecuador

Outside of Colombia, the main harvest South of the Equator takes place within the months of June through September. At times, it is easier to view the harvest as a sort of bell curve, where volume slowly tapers up and then subsequently decreases in time, with a concentrated peak. The peak of the harvest varies slightly from region to region, but our freshness season for coffees from these countries runs from September all the way through March.

Process

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#67 Moderate

Referring to medium as moderate is an intentional choice to highlight the roasting process, which is also referred to as development. Coffees within the moderate range exhibit notes in line with terroir, with a hint of sugar-browning. These characteristics are backed by a medium to high perceived acidity with a balanced tactile and sweetness, and they adapt easily from espresso to filter preparation.

Inventory

-73 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Filter extraction offers a clean, nuanced flavor with distinct layers, ideal for appreciating subtle notes. Espresso extraction is intense and concentrated, highlighting bold, rich flavors with crema. It's usually suited for milk-based drinks, providing a robust foundation.

| 0.3278° S, 78.5466° W | Coffee Export: 30 kT | HARVEST SEASON: August | Avg Elevation: 900 MASL | Rainfall: 90" | 0.3278° S, 78.5466° W | Coffee Export: 30 kT | HARVEST SEASON: August | Avg Elevation: 900 MASL | Rainfall: 90" |

T h e S t o r y

In recent years, Juan Peña has risen to prominence as a key figure in the coffee industry, consistently earning acclaim for his exceptional coffee production. Despite embarking on his coffee cultivation journey just over a decade ago, Juan's farm, Hacienda La Papaya, underwent a significant transformation following a disappointing rose...

E x t r a c t i o n G u i d e s

 

Overview

Origami w/ Origami Cone Filter &

Coffee: 18g

Water: 270g @ 203°F


Grind
529µm

Grind Calculator →

Recipe

0:00 - Bloom - 40g
0:30 - Center pour - 110g
0:55 - Spiral pour - 220g
1:20 - Spiral pour - 270g
Drain 2:45

FEATURED EQUIPMENT

 

Overview

Coffee: 17.5g

Yield: 43g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami w/ Origami Cone Filter &

Café: 18g

Agua: 270g @ 95°C


Molido
529µm

Calculador de molido →

Receta

0:00 - Bloom - 40g
0:30 - Center pour - 110g
0:55 - Spiral pour - 220g
1:20 - Spiral pour - 270g
Drain 2:45

PRODUCTOS DESTACADOS

 

Resumen

Café: 17.5g

Rendimiento: 43g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

86.5

Cup Score

1300LBS

Lot Size

A

Transparency Grade

$1.54

C Market

ADDED TO CART: