La Josefina — Sidra Anaerobic Fermentation

Roasted by Woodberry Coffee Roasters

El Chaco · Ecuador · Anaerobic Fermentation

Experimental identity

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.

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The bean — facts

Producer
Leopoldo Andrade
Variety
Sidra
Process
Anaerobic Fermentation
Region
El Chaco, Ecuador

Flavor notes

floralappletropical fruitmuscatchocolate

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