Onyx - Hacienda La Papaya: Anaerobic

Juan Peña, a prominent Ecuadorian coffee producer, transformed his farm, Hacienda La Papaya, using a scientific approach to coffee cultivation. This lot is processed anaerobically, with cherries fermented in sealed tanks for 120 hours, resulting in complex flavours of passion fruit, wine, mandarin, and chocolate. Peña’s oak barrel fermentation technique and careful temperature control create a coffee with refined sweetness, acidity, and body