This coffee is a Typica Mejorado variety from Finca La Josefina, located in the Cayambe-Coca Natural Reserve in Ecuador at 1800 meters altitude. Produced by Leopoldo Andrade and Ligia Merizalde, this lot undergoes an anaerobic honey process, involving 72 hours of fermentation in cherry, depulping, a second fermentation, and 12 hours of oxidation before drying on African beds. The cup profile features notes of hibiscus, cherry blossom, blood orange, and tamarind, offering a complex sweetness and floral acidity.
Helm Coffee is a roastery from the US that believes in steering the course towards better coffee. They take the "helm," guiding the roasting process with skill and precision to navigate the complexities of each unique bean. Their focus is on producing well-balanced and delicious coffees that are both expertly crafted and enjoyable to drink.
