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HomeCoffeesEcuador La Papaya Typica Natural
Ecuador

Ecuador La Papaya Typica Natural

Natural Typica Mejorado, grown at 2000 masl

Roasted by Onyx Coffee Lab

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmHacienda La Papaya, Ecuador✓
ProducerJuan Peña
ProcessNatural✓
HarvestSeptember✓
Altitude2000 masl✓
ClimateTropical savanna
VarietiesTypica Mejorado✓
RoastLight✓
Tasting notesstrawberries and cream, vanilla, raisin, milk chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • strawberries and cream
    Sweet › Vanilla
  • vanilla
    Sweet › Vanilla
  • raisin
    Fruity › Dried › Raisin
  • milk chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    Hacienda La Papaya, Ecuador

    Grown by Juan Peña

  2. Harvest

    September

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Ecuador La Papaya Typica Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEcuador La Papaya TypicaEcuador - La Papaya - Typica Mejorado - Natural 200gEcuador Hacienda La Papaya Typica MejoradoEcuador Hacienda La Papaya NaturalEcuador Hacienda La Papaya Typica MejoradoEcuador - La Papaya - Typica Mejorado - Natural 1 KgMore from this producerJuan Peña78More from this farmHacienda La Papaya45 moreSame variety, exploredTypica Mejorado110Similar flavour profilestrawberries and cream, vanilla, raisin2045Same processNatural7627From the same originEcuador518More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude2000 maslRoastLight
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability