Ecuador Hacienda Pillcocaja Typica Anaerobic

For anaerobic fermentation, the chosen cherries are placed in stainless steel tanks, the tank is hermetically sealed and left to ferment for 120 hours outside, monitoring the pressure and temperature to generate a favorable environment for the development of lactic acid bacteria found in the mucilage, which feed on the sugar present in it. The already fermented cherries are removed where they are washed for the last time to stop the fermentation process prior to entering the dryer where the cherries with the peel are dehydrated in ventilated single-level beds for a homogeneous drying that lasts approximately 25-30 days. During this period the coffee is constantly moved 4 times a day for 7 days and 3 times a day for the remaining time. Once the target humidity is reached, it is packed in the late afternoon when all the humidity has been evacuated from the room to avoid sweating at the time of rest and stabilization. There is a lot of control and dedication behind this limited batch that translates into traceability.

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 26 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 89C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14