This coffee is a single-origin offering from the Lugmapata farm in the Pallatanga region of Ecuador, grown at an altitude of 1,650 meters. Produced by Enrique Merino, this Typica Mejorado variety is processed using a washed method, which includes a 72-hour fermentation period followed by 14 to 21 days of drying. The resulting cup is characterized by a light roast profile with delicate flavor notes of pear, mandarin, cane sugar, and white tea, offering a clean and refined experience.
