This is a lightly anaerobically fermented honey processed coffee. This processing is short enough that it only highlights the already present flavours instead of adding new ones. Ecuador has always also been a favourite origin of small specialty roasters as their minimum wage for workers is very high compared to other producing countries so their coffee is generally more ethical but more expensive and not for the mass market.
This farm in the San José de Minas area of Pichincha state has been family run for generations, with Grace producing clean floral washed coffees and her brother Galo producing the more experimental process coffees. This experimental lot is one of Galo's.
AREA San José de Minas Pichincha
PROCESSING Double Washed & 8 hour anaerobic honey.
PRODUCER Galo & Grace Morales
FARM Finca Cruz Loma
MILL Processed on site
OWNER The Morales family
Tropical fruit and honey aroma, nougat sweetness, stewed plum and rhubarb flavours.