Rancho Tio Emilio, Anaerobic
Summary
This coffee from Ecuador is produced by Henry and Verena Gaibor at Rancho Tio Emilio farm, managed alongside José Gaibor. Grown at 1350 masl, the Typica variety undergoes a washed-anaerobic fermentation process, relying on the unique combination of high humidity days and brisk nights. The flavour profile features juicy tropical fruits, lemon basil and apricot.
Espresso
- Coffee in
- 21.5 g
- Coffee out
- 44 g
- Time
- 28 s
- Temperature
- 95°C
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Henry and Verena Gaibor
- Altitude
- 1350 m.a.s.l
- Variety
- Typica
- Notes
- Apricot, Lemon
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The roaster
Five Senses is a specialty coffee roaster based in Perth, Australia, built around the purpose of impacting people positively through coffee. They're a larger o…
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