Onyx Coffee Lab

Ecuador La Papaya Oak Barrel Anaerobic

This Typica variety from Juan Peña's farm in Ecuador undergoes anaerobic fermentation in Ecuadorian rum barrels, a limited-oxygen process that concentrates natural sugars and fruit esters in the coffee cherry. The extended fermentation in wood imparts complexity while preserving bright acidity. Expect raw wine and ripe berry character in the cup—a fruit-forward profile that rewards those seeking distinct, expressive flavors beyond traditional processing.