Variety: Caturra and Castillo
Processing: Washed and dried on raised beds
This coffee has notes of vanilla, milk chocolate, pear, and ripe cherry.
This is only the second time we’ve bought coffee from Ecuador. Ecuador doesn’t export a lot of coffee, and it’s getting more and more expensive to grow coffee in that country, making it more expensive for the consumer, too.
When we tasted this coffee though, we knew we had to offer it. Our importing partners at Red Fox came across Cleotilde’s farm when they were visiting a partner producer of theirs in Ecuador. They ended up cupping her coffee and loving it. We got a sample of the coffee from Red Fox and immediately loved it, too. We bought all of Cleotilde’s coffee, which amounted to only twelve 110lb bags.
The processing of this coffee is a bit different. Cleotilde gives the coffee an initial drying period of 18-24 hours. She then washes it and dries it on raised beds under parabolic covers. This processing method gives the coffee some very distinct flavor notes, including the vanilla and ripe cherry. Cleotilde’s farm is located in the Imbabura Province in the northern part of Ecuador, close to Colombia. Imbabura straddles the Andean mountain range, and at 2100 meters, Cleotilde’s farm is one of the highest on that range.
We hope you fall in love with this coffee as much as we have. Enjoy.