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::: milk chocolate, caramel, lime :::

This regional blend consists of Sarchimor, Caturra, SL-28, Catimor, Castillo and Colombia 6 varieties and was grown at 1600-1800 masl. In conjunction with rigorous cherry selection during harvest, the farmers also deplup their coffees on the same day as picking and ferment for 48 hours. This washed coffee was dried on raised beds in a greenhouse that controls humidity and temperature.

This is the first time ever that I have featured a coffee from Ecuador on the menu! And this coffee is quite a treat as it is a top-tier regional blend from Ecuador’s far south. The section of the Andes that this coffee comes from is covered in various microclimates from humid forests to alpine tundra. The terroir along with the scrupulous farming and cultivation lend this coffee its complexity of flavor. Enjoy!