Release 049 - Hacienda Barbara, Ruiru 11 Anaerobic Natural

About This Coffee

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