Ecuador La Papaya anaerobic
An anaerobic process from famed producer Juan Peña of Hacienda La Papaya, this coffee offers stunning acidity and complexity. La Papaya is known for its exceptional quality control and consistent processing, and serves as a training center for producers around the region.
This Typica variety was anaerobically processed for 120 hours, then washed and dried on raised beds.
Coffee flavor profile
Red grape, honeydew, chocolate, layered
Acidity: intense, complex
Paper filter methods preferred to produce the cleanest cup. We recommend a lower brewing temperature-- around 190F-- with a low hardness water (such as Holy Water). This coffee extracts very quickly, and grind size should not be adjusted too much to try to compensate. Let it run.