Quick Answer

To brew Ecuador La Papaya anaerobic coffee, use a pour-over method with water at 205°F (96°C), a medium-fine grind, and a 1:16 coffee-to-water ratio. The anaerobic natural process creates intense fruity and winey notes, so avoid over-extraction by keeping the total brew time under 3:30 minutes.

Why Anaerobic Processing Changes Your Brewing Approach

Ecuador La Papaya is an anaerobic natural processed coffee, meaning the coffee cherries were fermented in a low-oxygen environment before drying. This technique produces a winey, fruity cup reminiscent of cherry, with a complex finish of honey and stone fruit. Because the beans are more soluble and flavor-forward than washed coffees, your grind size and water temperature need careful adjustment to avoid bitterness or muted aromatics.

What You'll Need

For this recipe, grab a pour-over dripper (like a V60 or Kalita Wave), a gooseneck kettle, a digital scale, and a burr grinder. Use fresh, filtered water heated to 205°F (96°C). The coffee itself is Ecuador La Papaya Anaerobic from Onyx Coffee Lab, available in whole bean or pre-ground options.

Pour-Over Recipe for Ecuador La Papaya Anaerobic

  1. Step 1: Heat water and grind coffee: Bring 300g of filtered water to 205°F (96°C). Grind 18g of Ecuador La Papaya to a medium-fine consistency, similar to table salt. Checkpoint: If the grind looks powdery, it's too fine—coarsen it slightly to avoid a bitter, over-extracted cup.
  2. Step 2: Rinse the filter and add coffee: Place a paper filter in your dripper and rinse it with hot water to remove paper taste. Discard the rinse water, then add the ground coffee and level the bed. Common mistake: Skipping the rinse can leave a papery flavor that masks the coffee's cherry and honey notes.
  3. Step 3: Bloom for 30 seconds: Pour 36g of water (double the coffee weight) evenly over the grounds, ensuring all are saturated. Let it bloom for 30 seconds. Checkpoint: If the bloom looks flat or barely bubbles, your coffee may be stale—fresh anaerobic beans should release a vigorous bloom.
  4. Step 4: Main pour in stages: Slowly pour the remaining water in two or three concentric circles, keeping the water level steady. Aim to finish the pour by 1:30. Common mistake: Pouring too aggressively can channel water through the grounds, causing uneven extraction and a sour taste.
  5. Step 5: Let it drain and serve: Allow the water to drain completely. The total brew time should be between 2:45 and 3:30. Remove the dripper, swirl the carafe gently, and pour. Checkpoint: If the brew finishes in under 2:30, grind finer next time. Over 4:00 means your grind is too fine—coarsen it.

About This Coffee

  • Ecuador La Papaya Anaerobic: This anaerobic natural processed coffee from Juan Peña hits all the marks we love about limited-oxygen fermentation. Expect a winey and fruity cup reminiscent of cherry, with a complex finish of honey and stone fruit. The intense fruit and wine notes mean you should use a slightly coarser grind than you would for a washed coffee to prevent over-extraction and preserve the delicate stone fruit finish.