Cupping Notes:
This is best as a light roast coffee. We treat it like a Costa Rica and take it smack dab between light and medium roasts. As you go darker, you lose the sweetness and floral notes of the coffee. The lighter you take it the more acidity and floral tastes you will get. But right down the middle you can expect to find the following: sweet, lemon-lime, jasmine, rose petal. Very clean aftertaste.
Really nice single origin espresso. We take it just to med/dark and enjoy various citrus flavors and very smooth mouthfeel with sweet aftertaste.
General Notes:
Ecuador coffee is a rarity. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.
Good For:
It's nice as a manual pour over -- both a Chemex and Hario seem to brew the coffee very well. Very nice iced coffee and cold brew.
Cupping Notes:
This is best as a light roast coffee. We treat it like a Costa Rica and take it smack dab between light and medium roasts. As you go darker, you lose the sweetness and floral notes of the coffee. The lighter you take it the more acidity and floral tastes you will get. But right down the middle you can expect to find the following: sweet, lemon-lime, jasmine, rose petal. Very clean aftertaste.
Really nice single origin espresso. We take it just to med/dark and enjoy various citrus flavors and very smooth mouthfeel with sweet aftertaste.
General Notes:
Ecuador coffee is a rarity. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.
Good For:
It's nice as a manual pour over -- both a Chemex and Hario seem to brew the coffee very well. Very nice iced coffee and cold brew.
