TASTING NOTES

Swiss Chocolate • Syrupy Fruits • Pralines

Multiple roast levels delivering different sweet aspects. A round, golden coffee, topped with peach and ripe fruits with a woody, caramelized finish and moderate bitterness.

RECOMMENDED INFUSIONS

Espresso • Moka Pot • Filter

This bean was grown in an abundant natural environment. A strong extraction has the advantage of bringing out its density and power. A filter infusion can fully deploy the serenity of its aromatic complexity.

Origin : Ecuador

Type : Arabica

Variety : Bourbon, Caturra, Typica

Altitude : 1800-2000 meters

Plantation : In an ecosystem at the foot of mountains surrounded by fruit and native trees

Cultivation : Permaculture

Process : Washed

Fermentation : Natural

Drying : Sun-dried

Specialty coffee cultivated through permaculture, in a wild state, in the heart of a nature reserve.

This coffee supports an endangered ecosystem and grows without any chemical inputs. Nourished solely by natural compost, it develops a deep and lively aromatic complexity. Below are some images of the place where it takes root.