Release 049 - Hacienda Barbara, Ruiru 11 Anaerobic Natural
Release 049 - Hacienda Barbara, Ruiru 11 Anaerobic Natural
100g
Country of Origin: Panama
Variety: Ruiru 11
Process: Anaerobic Natural
Altitude: 1400-1600 mASL
In Panama this year we got the chance to cup with Hunter Tedman and Linda Arauz, and try coffees from their latest harvest.
This lot from Hacienda Barbara's Jaramillo farm stood out on the table. Not only was it sweet, intense and well structured, it was also an unusual varietal to see in Panama. Ruiru 11 is more well known for being a Kenyan varietal and is growing in popularity for its resistance to diseases such as leaf rust.
The coffee has been processed as an anaerobic natural, which results in the cup in flavour notes of creme brulee, vanilla and brown sugar.
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Important Information
Roast Date
All of our coffees are roasted on Loring coffee roaster each week on Tuesday before dispatch on Wednesday. We recommend resting our coffees for at least 3 weeks for the best results. Please note this can also mean you may receive coffee that has gone through a resting period.
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