Rancho Tio Emilio, Anaerobic

Sparkling blood orange, aromatic zest and boozy passion-fruit.

A long, slow anaerobic fermentation takes the Gaibor’s coffee to a whole new level. Against the Colombian border in the Pichincha province of northern Ecuador, husband-wife team Henry and Verena Gaibor oversee Rancho Tio Emilio. Previously doctors with Médecins Sans Frontières (Doctors Without Borders), the Gaibors moved back to Henry’s Ecuadorian home land to take up their new journey of coffee farming. Year on year, their medically honed precision and organisational skills turn out spectacular coffees, many of which we’ve been lucky enough to feature here at Five Senses. For this lot, ripe Typica cherries were pulped, then placed in airtight tanks to ferment anaerobically for 20hrs. This cool, slow fermentation resulted in a unique vibrant citrus and boozy tropical character.

Suggested Recipe

In: 21.5g
Out: 42g
Time: 28sec
Temp: 95°C

From: $17.00

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