Ecuador La Papaya

19 CHF

This coffee is very sweet with layers of fruity notes ranging from berry to citrus to tropical fruit such as passion fruit. It is rich, sticky and a little funky, but still offering a very clean and juicy cup of coffee. Typica Mejorado is known for a high cup quality with bright acidity and floral aromatics. It is a cultivar that was considered a hybrid of Typica, hence the name. But more recent genetic testing revealed that it is in fact a hybrid of Bourbon and Ethiopian heirloom varieties. We therefore use the term Mejorado (without Typica). After the coffee is harvested and hand-sorted, it goes through 120 hours of anaerobic fermentation. This step is carried out in oak barrels that used to hold Ecuadorian rum for some twenty years. The fermentation process is monitored and controlled along the way using temperature and humidity sensors and the barrels are placed in dark rooms with temperatures below 18°c. After the fermentation, the coffee makes its way to drying rooms, where it is dried for a period of 28 to 30 days.

Origin

Ecuador

Process

anaerobic

Varietal

Mejorado