Ecuadorian beans when brewed produce a rich, full body with complex notes. Most farms in Ecuador choose the Typica variety which is one of the oldest strains of coffee plants. Typica is known for its balanced sweetness and acidity which is why we use a roast profile that allows the sugars in the bean to caramelize creating chocolate, caramel, and nutty notes.
Origin: Ecuador
Region: Zumba, Zamora-Chinchipe
Farm: Various smallholder farmers
Variety: Various Bourbon and Typica varieties
Altitude: 1300 – 1900 masl
Proc. Method: Fully washed and sun dried at farm
Toffee and pecan with citric acidity
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