Onyx - Equiador Hacienda La Papaya Oak Barrel Anaerobic

284g

This Typica variety from Juan Peña undergoes a distinctive limited-oxygen fermentation process in Ecuadorian rum barrels. The outcome is a coffee rich in natural sugars and fruit esters derived from the long fermentation of coffee cherries. In the cup, these characteristics manifest as raw wine and ripe berries, making this offering particularly appealing to lovers of fruit-forward coffees.

Over recent years, Juan Peña has emerged as a prominent figure within the coffee industry, consistently garnering accolades for his exceptional coffee production. Despite his relatively short journey in coffee cultivation spanning just over a decade, Juan's farm, Hacienda a Papaya, made a pivotal shift towards coffee cultivation following a failed rose harvest. This decision marked the beginning of their ascent to becoming a leading producer of Ecuadorian coffee.

Juan's rise to prominence can be attributed largely to his methodical and scientific approach to every aspect of coffee cultivation and processing. Each stage of the harvest is meticulously documented and fine-tuned season after season, resulting in coffees that reflect the unique terroir of Ecuador while boasting intricate sweetness and floral notes—a testament to Juan's dedication and expertise. Our encounter with Juan Peña occurred during a pivotal moment for Hacienda La Papaya, coinciding with the establishment of CafExporto, which afforded Juan the level of control he had envisioned since the outset of his coffee career. This development provided us with direct access to Juan's meticulously processed coffees, further enhancing our appreciation for his craft.

ANAEROBIC PROCESSING
One of the most significant advancements in coffee processing techniques in recent years is the emergence of anaerobic processing. This method, often employed in natural processing, involves fermenting whole cherries in an oxygen-limited environment. The term "anaerobic" encompasses various approaches, ranging from enclosing cherries in grainpro bags to utilizing stainless steel tanks equipped with airlocks to regulate carbon dioxide release during fermentation. This technique, characterized by extended fermentation periods, imparts distinctive winey or fruity notes to the coffee.

Juan Peña's experimentation with oak barrel fermentation exemplifies the innovative spirit driving advancements in coffee processing. Originating from a five-year-old trial, Hacienda La Papaya began fermenting freshly harvested cherries in barrels previously used for aging rum for two decades. Optimal results were achieved through a meticulously controlled process, with cherries fermenting for five days in a sealed environment maintained below 18°C. Temperature and humidity sensors monitored every stage to ensure precision. Post-fermentation, the cherries transition to drying rooms for 28 to 30 days, yielding beans imbued with complex aromas and flavors reminiscent of passion fruit, wine, mandarin, and chocolate.

In the case of this particular lot, fermentation occurred in sealed tanks for 120 hours, with temperature regulation facilitated by internal probes to control microbial activity levels. Juan Peña elaborates on their experimental approach, highlighting a meticulous process aimed at refining sweetness, acidity, and body while infusing nuanced sensory notes such as fruits, caramel, and chocolate. The complexity of fermentation underscores the pursuit of diverse and exceptional outcomes within the realm of coffee processing.