Lot
Ecuador La Papaya Anaerobic
From the public page of onyxcoffeelab.com, read on September 1, 2026 · View the original page
Saved copy of that page (September 2, 2026) · View on the Internet Archive
Record contributed by Coffee Fiend
Lot data
- Country
- Ecuador
- Species
- Arabica
- Varieties
- Typica Mejorado
- Process
- Natural
- Process detail
- Fermented in the fruit for 36 hours with limited oxygen, then dried for approximately twenty days on raised beds.
- Fermentation
- Anaerobic (36 h)
- Altitude
- 2,000 m
Where it comes from
Coffees from this lot
Cuppings
Cupped by onyxcoffeelab.com
Sobre Ecuador La Papaya Anaerobic
87 · SCA
fresh strawberry, honey, dried dates, clove
Each cupping is signed by whoever made it, on the product it names. Where there are several, they are shown one by one and never averaged.