Taste: Molasses . Pecan . Dried Papaya
Origin: Ecuador
Brewing Method: Filter
Process: Anaerobic Washed
This lot comes to us from Jose Luis Cargua’s 5-hectare farm in the Tulipe area. It’s located in a protected area of Ecuador - the Choco Andino, not far from Quito, the capital.
Situated in the northern highlands of the Andean Plateau, Tulipe is known for its cool weather, two volcanoes, and rose farms. Although lower in elevation, the mist covering the land in the afternoons allows for comfortable day temperatures, while the cool nights slightly stress the coffee into producing more sugars per cherry.
Jose uses anaerobic washing to process this coffee; favouring a double fermentation to maximise the lot’s flavour potential. After sorting, the beans are fermented in cherry for 48 hours, then a further 72 hours in mucilage. The result is a super sweet cup with lots of brown sugar & dried fruit flavours. Brew this coffee as a filter to get the most out of its natural complexity.
Taste: Molasses . Pecan . Dried Papaya
Origin: Ecuador
Brewing Method: Filter
Process: Anaerobic Washed
This lot comes to us from Jose Luis Cargua’s 5-hectare farm in the Tulipe area. It’s located in a protected area of Ecuador - the Choco Andino, not far from Quito, the capital.
Situated in the northern highlands of the Andean Plateau, Tulipe is known for its cool weather, two volcanoes, and rose farms. Although lower in elevation, the mist covering the land in the afternoons allows for comfortable day temperatures, while the cool nights slightly stress the coffee into producing more sugars per cherry.
Jose uses anaerobic washing to process this coffee; favouring a double fermentation to maximise the lot’s flavour potential. After sorting, the beans are fermented in cherry for 48 hours, then a further 72 hours in mucilage. The result is a super sweet cup with lots of brown sugar & dried fruit flavours. Brew this coffee as a filter to get the most out of its natural complexity.
