Onyx Coffee - Ecuador La Papaya Typica
Over the past few years Juan Peña has become a prominent figure in the coffee industry. Season after season, he is up for awards as a notable coffee producer, and his coffee has been on the national and world stage in the hands of competitors.
It would be easy to believe that Juan has been growing coffee for many decades, but Juan began growing coffee just eleven years ago. Juan’s farm, Hacienda a Papaya, chose to diversify their crop after a disastrous rose harvest, and choosing to experiment with coffee took them down the path to become a prominent producer of Ecuadorian coffee. His rise to prominence has been multifaceted, although it’s mostly due to his scientific approach to growing and processing his coffees. Each step of harvest is well documented and adjusted from season to season.
This care is evident in the cup, this natural typica exudes clear terroir of Ecuador coffee, as well as complex sweetness and floral notes from processing. We made contact with Juan Peña from a conversation online, during a transition time for the coffees of Hacienda La Papaya. The formation of CafExporto has brought a level of control that Juan sought out from the outset of his coffee career, and has provided us with direct access to his meticulously processed coffees.
WASHED PROCESSED COFFEES
The washed process begins with coffee cherries delivered to the washing station, both from the primary market or from farmers bringing their coffee directly to the mill. The cherries are inspected, and an initial quick round of hand-sorting separates the defective coffees before placing them into the hopper. They are then funneled to the penagos pulper, which removes the fruit from the seeds. After that phase is done, the coffee is fermented underwater for approximately 24 hours. This phase of fermentation is crucial, as the yeast and microbes are breaking down the sticky mucilage layer found on the outside of the seed following depulp. Once the 24-hour fermentation is complete, the parchment is emptied into the washing channels, where it is agitated with rakes. During this step, the water is refreshed to ensure proper agitation and washing is taking place. Once the washing is complete, the coffee is taken to the raised drying tables for sun drying.
- Origin: Ecuador
- Process: Natural, Raised Bed Dried
- Elevation: 2000 Meters
- Cup: Vanilla, Dried Cranberry, Walnut, Silky
“Never Settle for Good Enough” is a mantra that resonated with Onyx years ago before they knew it would be their guiding star in everything they pursued.
Today this mantra is lived out by starting with traveling to find the absolute best coffees. This plays out across different countries, continents, and terrains. Onyx maintains high standards for how their coffees score and taste. When the coffees land at their HQ, they roast and cup and make minute adjustments to the roast profiles until they make the coffees shine in the cup.
The coffee that Onyx roasts and ships every weekday utilizing solar energy from the roof of their facility. A sample is taken from each roast and cupped for quality, to track the characteristics of their coffees, and to give feedback on roast profiles. This ensures that every coffee that goes out not only meets their standards but is truly remarkable. This data is even available to view on their website.
Each coffee Onyx offers is accompanied by its pricing and trade data, meaning you can see what Onyx paid for it, what it scored at, who they bought it from, and other details right on its product page on their website. This is not only something Onyx is very proud of but is also a practice that is rare to see in coffee. Onyx wants you to see exactly how this coffee came to be one of their offerings. Their producing partners innovate and work hard to grow some of the most amazing coffees, and Onyx wants their names to be listed and recognized.
Whether you’re a coffee professional or you’re just getting started, you can trust that excellence and hospitality run through the core of every part of Onyx's business.