La Josefina — Sidra Anaerobic Fermentation
Roasted by Woodberry Coffee Roasters
El Chaco · Ecuador · Anaerobic Fermentation
Experimental identity◐ Community verified
Sold outChecked today
Why this bean
Andean–Amazonian El Chaco volcanic terroir. Rare Sidra (Red Bourbon × Typica) lifted by anaerobic fermentation — apple and muscat sweetness with wine-like depth and chocolate finish.
Tasting notes
floralappletropical fruitmuscatchocolate
Producer details
- Producer
- Leopoldo Andrade
- Variety
- Sidra
- Process
- Anaerobic Fermentation
- Region
- El Chaco, Ecuador
Roaster
Beans like this in the cellar
Find your palate.
Eleven questions, five minutes. Your Cellar Identity unlocks personalized fit on every bean — and the algorithm picks your monthly Drop.
Start calibrating →