Editorial sacred-geometry illustration for Ecuador La Papaya Typica, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Ecuador La Papaya Typica; not a documentary photograph

Editorial illustration

🇪🇨Ecuador · Saraguro

Ecuador La Papaya Typica

Roasted by Onyx Coffee LabRoaster's website

TRADITIONAL PROCESS

TagsEcuador Saraguro Typica Mejorado Washed Light roast Peach Honey flavor Arabica Single origin Specialty Hacienda La Papaya Juan Peña Onyx Coffee Lab Independent

🇪🇨EcuadorWashedTypica MejoradoLight roast

Brand

Onyx Coffee Lab

Roaster website

Visit website

Country

🇪🇨Ecuador

Region

Saraguro

Town

—

Farm / Station

Hacienda La Papaya

Farmer / Producer

Juan Peña

Species

Arabica

Type

Single origin

Grade

Specialty

Variety

Typica Mejorado

Process

Roast

Light

Tasting notes

Peach, Honey, Hibiscus, Tart Apple

Fermentation

Depulped and dry-fermented for 24 hours before channel washing

Drying

Raised-bed dried for approximately 15 days

Product page

Roaster's site

Date reviewed

—

Spotted an error? Report a correction →

The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

01
The name on the bag
Ecuador La Papaya Typica
Named on the bag
02
The brand
Onyx Coffee Lab
Documented
03
The roaster
Onyx Coffee Lab
Documented
04
The variety
Typica Mejorado
Documented
05
The farm
Hacienda La Papaya
Documented
06
The farmer
Juan Peña
Documented
07
The region
Saraguro
Documented
08
The country
🇪🇨Ecuador
Documented

From the producer

Juan Peña is a prominent figure in the Ecuadorian coffee industry, known for his scientific and technical approach to cultivation and processing at Hacienda La Papaya. Originally a rose farmer, he transitioned to coffee and now utilizes meticulous methods to achieve exceptional clarity and complexity.

From the roaster

Onyx Coffee Lab has maintained a six-year partnership with Juan Peña, consistently highlighting his dedication to agronomic precision. They value the farm for its ability to produce coffees that demonstrate remarkable floral complexity and sweetness.

Why this coffee is noteworthy

This microlot is a washed expression of Typica Mejorado that the roasting staff considers one of the best lots from Juan Peña in years. It is noted for its depth, sweetness, and balanced red-fruit-like acidity.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

Depulping

The coffee fruit was removed before fermentation.

Dry fermentation

The depulped coffee fermented without added water for 24 hours.

Channel washing

The parchment was washed in channels after fermentation.

Raised-bed drying

The washed parchment dried for about 15 days on raised beds.

What was added?

Nothing disclosed.

What wasn't added?

No fruit, flavorings, or inoculated culture is disclosed.

Why it matters

This dry-fermentation washed protocol is distinct from the separate natural La Papaya releases and should not be conflated with them.

What you might taste

Onyx lists peach, honey, hibiscus, and tart apple.

Sources for these process claims

· https://onyxcoffeelab.com/products/ecuador-la-papaya-typica-26

Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-10-25) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Non-exact, seller, directory, generic-roaster, different-release, duplicate, and older-release sources were excluded.

Until then, meet the people behind it:

Meet the farm: Hacienda La Papaya →Meet the farmer: Juan Peña →

If you like this…

Try these next →

La Papaya Sidra

STRONG MATCH

Ecuador · Sidra · Washed

Listed available · checked 2026-10-14

Apricot, Black Tea, Honey

Why it's similar

same farm · same origin · same process · shares Honey

Archive: Ethiopia Gogogu

POSSIBLE MATCH

Ethiopia · Heirloom · Washed

Availability not recently verified

Peach, Jasmine, Simple Syrup

Why it's similar

same process · shares Peach

Archive: India Hulikere

POSSIBLE MATCH

India · Selection 795 · Washed

Availability not recently verified

Clementine, Honey, Grilled Pineapple

Why it's similar

same process · shares Honey

Archive: India Hulikere

POSSIBLE MATCH

India · Washed

Availability not recently verified

Clementine, Honey, Grilled Pineapple

Why it's similar

same process · shares Honey

Suggestions are selected from recently updated, published coffee profiles sharing documented origin, farm, producer, variety, process or tasting notes. This is a bounded discovery sample, not an exhaustive catalog ranking; availability is only a dated source observation.

Same coffee, different roaster?

Other roasters, same producer.

These coffees come from the same producer or farm, offered by other roasters. We never automatically declare two offerings the exact same coffee — a match requires lot, harvest and traceability details. Even a true same-lot pair can taste different: roast approach, freshness, rest and brewing all reshape the cup.

La Papaya SidraRELATED

49th Parallel Coffee Roasters · Ecuador