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HomeCoffeesTypica Anaerobic Natural
Loja Province · Ecuador

Typica Anaerobic Natural

Anaerobic Natural Typica Mejorado, grown at 1900 to 2100 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
FarmHacienda La Papaya, Loja Province, Ecuador✓
ProducerJuan Peña
ProcessAnaerobic Natural✓
Harvest—
Altitude1900 to 2100 masl✓
ClimateTropical savanna
VarietiesTypica Mejorado✓
RoastLight✓
Tasting notesBlackberry Jam, Dark Chocolate, Pomegranate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Blackberry Jam
    Fruity › Berry › Blackberry
  • Dark Chocolate
    Nutty/Cocoa › Dark Chocolate
  • Pomegranate
    Fruity › Pomegranate

Supply Chain

  1. Farm

    Hacienda La Papaya, Loja Province, Ecuador

    Grown by Juan Peña

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Typica Anaerobic Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarHacienda la Papaya [Typica Anaerobic 120h]Ecuador La Papaya Reserve Typica Mejorado Anaerobic Natural 1Ecuador La Papaya Reserve Typica Mejorado Anaerobic NaturalEcuador La Papaya Typica NaturalB7 Anaerobic NaturalEcuador La Papaya B7 Anaerobic NaturalMore from this producerJuan Peña78More from this farmHacienda La Papaya45 moreSame variety, exploredTypica Mejorado110Similar flavour profileBlackberry Jam, Dark Chocolate, Pomegranate1482Same processAnaerobic Natural776From the same originEcuador518More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1900 to 2100 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability