Description

Complexity wins the day with this multifaceted marquis of a coffee hailing from the ever 0 degree latitude country of Ecuador.

It’s no secret that we have a soft spot for coffees that come from the land of the non-angled sun and while we usually prefer the lighter, more orange-blossom side of Ecuador, we can also appreciate a cup with dynamism. Case in point, the Ecuador Quilanga from Segundo Abad down in Loja.  Once we roasted and cupped the coffee, big and bold flavors of dark chocolate, black cherry, layered desserts with hibiscus tea immediately jumped out at us.

Different people mean different things when they say a coffee is “anaerobically” processed, but in this case, it means that they put the whole cherry into a barrel filled with water and sealed the top, letting it sit for 48-96 hours, after which it is then dried on raised beds. A lot can go wrong in these more experimental processing methods, but in the case of Segundo Abad’s coffee, a lot can also go right. Super sweet and super complex; if there was ever a coffee that could pair well with a myriad of desserts, it would be this one.

Enjoy!

Location: Quilanga, Loja
Producer: Segundo Abad
Importer: Cafe Imports
Process Method: Anaerobic Natural
Varietal(s): Bourbon
Elevation: 1800 masl

• Roasting Schedule:  We roast every Tuesday and Deliver/Ship every Wednesday. All orders must be received by 11:59 p.m. on Mondays to ensure delivery during the current week