Name: Ecuador - Anaerobic Washed Bourbon
Brand: Heady Cup Coffee Roasters
SKU: ORGN-NORIA-1
Price: 22.0 USD
Availability: InStock

Ecuador coffee label from Finca La noria with coffee product details on a Heady Cup Coffee Roasters label

Tim inspecting coffee beans with mountains in the background at finca la noria, Ecuador

Hilly landscape with greenery and a clear blue sky at finca la noria, ecuador

People hiking on a trail through a lush green landscape with mountains in the background at finca la noria, ecuador

Finca La Noria - Choco Vilca Mundo

Finca La Noria is a farm that has quickly become one of Ecuador’s most talked-about names in specialty coffee. What makes La Noria extraordinary isn’t simply the awards or competition scores, though they are impressive. It is the endless pursuit of perfection in the cup.

A newcomer to the specialty coffee scene, with only a few harvests under its belt, La Noria has already made a name for itself amongst coffee’s elite.

We have brought in a unique coffee from La Noria. It is an anaerobic washed Bourbon grown at 2100 (MASL). This coffee is a masterclass of the anaerobic process.

In the cup you will be immersed with playful jasmine blossoms drifting through warm air, ripe peach sweetness, and the delicate richness of Nepalese honey. Underneath it all lies an exceptionally clean, juicy structure that feels both effortless and incredibly refined.

$22.00

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Finca La Noria

In 2023, the farm earned 1st Place in Ecuador’s Cup of Excellence with a stunning Washed Green-Tip Gesha, scoring 91.22, a coffee that turned heads for its elegance, precision, and radiant clarity.

That same year, La Noria claimed the top prize at the Arabica Golden Cup, earning an extraordinary 91.50 score with their celebrated Green-Tip Gesha.

Their rise to the top came early, taking 2nd Place in Ecuador’s 2022 Cup of Excellence, followed by a remarkable 3rd Place finish in Ecuador’s Golden Cup in 2021, achieved with only their third harvest. Few farms rise this quickly. Even fewer sustain such excellence.

Yet these awards only tell part of the story.

Anaerobic Bourbon

We have brought in a unique coffee from La Noria. It is an anerobic washed Bourbon grown at 2100 masl. This coffee is a masterclass of the anaerobic process. The 1×5 process is a two-stage anaerobic fermentation lasting 144 hours: 1 day in cherry, then pulping, followed by 5 more days of fermentation in the honey stage — both under oxygen-limited conditions. The lot is then finished with a washing process that lifts and clarifies the cup, producing a structure that is defined and expressive without ever feeling excessive.

La Noria represents something special in coffee: a farm young enough to still feel experimental, yet accomplished enough to stand shoulder to shoulder with the world’s best. This is Ecuador at its most compelling—high elevation, meticulous processing, and a vision rooted deeply in quality.

Heady Cup Coffee Roasters line drawing of a pour-over coffee brewing process

Chiroso Pour-Over (v60)

1:15 RATIO COFFEE TO WATER

20 GRAMS COFFEE | 300 ML WATER

Heady Cup Coffee Roasters line drawing of a microscope

WATER TEMP | GRIND

GRIND SIZE: ~ 840 MICRONS

WATER TEMP: 96 DEGREES CELSIUS (204.8 DEGREES FARENHEIT)

Heady Cup Coffee Roasters Black and white illustration of a chemx with coffee being poured into a cup.

POUR-OVER GUIDE

HOT WATER BLOOM POUR - 65 GRAMS

WAIT :45 SECONDS

POUR TO 160 GRAMS, PAUSE

POUR TO 300 GRAMS

ENJOY.

Ecuador - Anaerobic Washed Bourbon