How to brew this

Suggestion
Ratio
1:2.1
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 4/10
Type
Single origin
Origin
Ecuador
Processes
AnaerobicNatural
Tasting notes
Winey
Varietal
Typica
Species
Arabica
Farm
La Papaya
Producer
Juan Peña
Best for
Espresso & filter
About
Typica from Juan Peña's La Papaya farm, fermented in Ecuadorian rum oak barrels under limited oxygen. Notes of raw wine and ripe berries.

More from Onyx Coffee Lab

Burundi Campazi Natural
Onyx Coffee Lab
SINGLE ORIGIN · KAYANZA, BURUNDI
Grapefruit · Butterscotch
Medium-Light roast
Burundi Long Miles Munyinya Hill
Onyx Coffee Lab
SINGLE ORIGIN · BURUNDI
Fig · Blackberry · Brown sugar
Medium-Light roast
California Condor Ridge Caturra
Onyx Coffee Lab
SINGLE ORIGIN · CALIFORNIA, UNITED STATES
Medium-Light roast

FAQ

Where does Ecuador La Papaya Oak Barrel Anaerobic come from?

Ecuador La Papaya Oak Barrel Anaerobic comes from Ecuador. It is a anaerobic and natural coffee.

What does Ecuador La Papaya Oak Barrel Anaerobic taste like?

Onyx Coffee Lab lists winey.

How do I brew Ecuador La Papaya Oak Barrel Anaerobic?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.