Rancho Tio Emilio, Anaerobic

Juicy tropical fruits, lemon basil & apricot.

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As an infant heart surgeon, José Gaibor applies the same vigor to his craft as he does to his farm Rancho Tio Emilio. As a late nod to his late father Emilio Gaibor, José and his family are applying ethical standards to their coffee production. With the help of his brother Henry and his wife Verena overseeing the daily operations of the farm, the three medical marvels are leading a sustainable coffee revolution in a region that has never done so before. With the dedication and consistency that they devote to the trade, the Gaibor’s are our longest standing relationship in Ecuador since 2014. A special harvest and fermentation process relies on the unique combination of high humidity days and brisk nights. Explore juicy tropical fruits, lemon basil & apricot. 

--- Suggested Recipe ~~~ In: 21.5g Out: 44g Time: 28sec Temp: 95°C ===

Produced by José Gaibor in Ecuador, this Rancho Tio Emilio lot showcases the distinct profile often associated with the anaerobic fermentation method. By controlling the environment during the initial stages of processing, producers can influence the development of complex acids and sugars within the bean. Generally, anaerobic processing is known to amplify intensity and create unique, vibrant sensory experiences that differ significantly from traditional washed or natural methods.

Roasted by Five Senses, this coffee presents a lively array of flavors, ranging from bright citrus and blood-orange to delicate floral notes like jasmine and honeysuckle. The cup is characterized by a sparkling, juicy quality, featuring tropical fruit highlights and a boozy complexity that pushes the boundaries of traditional profiles. For those looking to better identify these nuanced characteristics, consulting a flavor wheel can be a helpful tool in navigating the intricate layers of apricot, lemon basil, and passion-fruit found in this specific offering.