Ain’t Nut-thing But a Good Cup
Much of the coffee coming out of Ecuador isn’t top notch. In fact, the majority of their coffee export is naturals and robusta which funnel into the international instant coffee market.
The climate of Ecuador includes heavy rain year round and temperatures range from 50-80 Fahrenheit. A perfect climate for coffee, yes, however coffee rust will always be a problem for organic coffee, and the fungus loves a wet climate. After surviving the disadvantages, the cup holds up to our standards as a quality, organic roastery.
This coffee, grown in the south within the Palanda, Zamora-Chinchipe region at 1300-1600 meters above sea level, consists of a fully washed typica, caturra, and bourbon varietals.
Our Flavor Notes
We found that this coffee cups very nutty at a Full City roast. Over the course of three cuppings, we found almonds, walnuts, and peanut brittle in both the nose, the finish, and the taste, curving around notes of tangerines, malt and rye, nougat, and green veggies. Its acidity is pleasant, non-astringent, which goes well with its chewy, heavy body, and the cup finishes with a calm dryness. Bound to be a new favorite.
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