Grown in the famous Pichincha region in Ecuador, named for the Volcano of the same name which shelters the capital city of Quito. Most of the region surrounding Quito is over 2500 metres above sea level, creating an optimal elevation for growing coffee.
Ripe cherries are picked and pulped immediately, before being left to ferment for 18 hours. Coffee is then taken to be washed in spring water, before drying for 8 - 12 days.
Ripe cherries are picked and pulped immediately, before being left to ferment for 18 hours. Coffee is then taken to be washed in spring water, before drying for 8 - 12 days.
Region : Pichincha
Varietal : Caturra
Process : Washed
Flavour Notes : Cherry, Dried Mango, Sencha
Roast Level : Single Origin Espresso Profile