TASTING NOTES

Strawberry butter • Barley sugar • Cinnamon

A blend of many roasting profiles creating complexity and length in the mouth. Initially tangy, this coffee releases a scent of berries and delicate spices before revealing notes of toasted nuts.

RECOMMENDED BREWING METHODS

Filter • Percolator • French Press

These coffee cherries were picked past the point of ripeness. Filled with prolonged fermentation, they possess a vast richness in sugars. The drip brewing method dilutes the sweetened aromas without altering the more robust ones.

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 grown using permaculture, in the wild, within a natural 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.