La Josefina — Sidra Anaerobic Fermentation
Roasted by Woodberry Coffee Roasters
El Chaco · Ecuador · Anaerobic Fermentation
Experimental identity◐ Member-verified
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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
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