Story
This washed lot from Ecuador boasts vibrant fruit flavors reminiscent of huckleberry jam and grilled pineapple. The initial burst of acidity and crisp mouthfeel is followed by a delightful cola and marshmallow sweetness in the aftertaste.
Coffee cultivation is relatively rare in the mountainous region of Imbabura, northern Ecuador. This region is home to the Intag Cloud Forest Reserve and the source of the Intag River. Historical tensions between farmers and coffee merchants led many growers to opt for alternative crops. Without access to on-site micro-mills, most farmers either sell their harvest as whole cherries or rely on the limited number of privately owned mills still in operation.
This washed lot originates from five small-scale farmers in Cotacachi Canton. In this region, coffee is grown under the canopy of shade trees, including plantain, citrus, and nogal. After harvesting, the depulped coffee undergoes a fermentation process that lasts 18 to 20 hours. Subsequently, it is dried slowly on covered patios.
Ecuador Penaherrera
Ecuador Penaherrera
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Characteristics
Light
Smooth & Creamy
Juicy & Sweet
Cola, Roasted Marshmallow, Purple Grape
Small Producers
1,700 - 1,900 MASL
Bourbon, Caturra, Typica
Washed
Ibarra, Imbabura, Ecuador
Story
This washed lot from Ecuador boasts vibrant fruit flavors reminiscent of huckleberry jam and grilled pineapple. The initial burst of acidity and crisp mouthfeel is followed by a delightful cola and marshmallow sweetness in the aftertaste.
Coffee cultivation is relatively rare in the mountainous region of Imbabura, northern Ecuador. This region is home to the Intag Cloud Forest Reserve and the source of the Intag River. Historical tensions between farmers and coffee merchants led many growers to opt for alternative crops. Without access to on-site micro-mills, most farmers either sell their harvest as whole cherries or rely on the limited number of privately owned mills still in operation.
This washed lot originates from five small-scale farmers in Cotacachi Canton. In this region, coffee is grown under the canopy of shade trees, including plantain, citrus, and nogal. After harvesting, the depulped coffee undergoes a fermentation process that lasts 18 to 20 hours. Subsequently, it is dried slowly on covered patios.
