TANAT - Ecuador, Hacienda La Papaya [Typica Washed] Pour over a final 24-hour anaerobic fermentation

a final 24-hour anaerobic fermentation kicks off—with nitrogen added to shape the microbial environment

and all pulping water is reused - reducing environmental impact and maintaining soil health

The main processing and drying station remains at her home

Whether you’re measuring flow rates or optimising extraction ratios

The needles are fixed in place using neodymium magnets

TANAT - Ecuador, Hacienda La Papaya [Typica Washed] Pour over a final 24-hour anaerobic fermentationHacienda La Papaya Typica Washed Sourced from the Hacienda La Papaya Estate in Ecuador's Loja region, this Typica variety undergoes a washed process. Cultivated at elevations around 2,000 metres above sea level, the coffee benefits from the region's unique microclimate, enhancing its complex flavour profile and bringing out the terroir within this Ecuadorian Typica. The result is a vibrant cup featuring notes of lemon, green tea, and orange, offering