Coffee from Ecuador is highly regarded for its rich, distinct flavor profile. Grown in the high-altitude regions of the Andes, Ecuadorian coffee beans are known for their floral, fruity, and chocolatey notes, with a mild acidity and a smooth finish.

The coffee industry in Ecuador is relatively small, but its quality has been recognized internationally, and it is increasingly being sought after by specialty coffee roasters and enthusiasts around the world.

We have purchased two unique microlots from small farms in Northern Ecuador. The first is from farm Finca La Fortaleza, and is a special variety of coffee called Sidra.

The second microlot is from Finca Terrazas del Pisque. The unique aspect of this coffee is that it is an anaerobically processed natural coffee. If you'd like to learn more about anaerobic processing, you can read more here.

**Each purchase will include 1 bag of each coffee.**

Farmer: Carmen Gagnay

Farm: Finca La Fortaleza

Varietal/Process: Sidra, Washed

Region: Pichincha, Ecuador

Cup: Light Roast. Floral, Lemon, Citrus, Chocolate

Farm: Finca Terrazas del Pisque

Varietal/Process: Bourbon, Anaerobic Natural

Region: Pichincha, Ecuador

Cup: Light Roast. Sweet and winey. Chocolate and raspberry.