Ecuador Imbabura - 12 oz.
Tasting Notes: Brown sugar, brown butter, toasted almond, pear.
Our first ever offering from Ecuador is here! We couldn’t be more excited for this absolute delight of a cup. Its sweet and balanced profile drew us in on our first sip. It’s the kind of coffee we want to drink any time of day, all day.
In the Cup
Creamy brown sugar sweetness and nuttiness sing at first sip, with mellow pear acidity shining through as the coffee cools. This coffee would be a delightful drink pairing next to an apple cider mimosa and brioche french toast on your weekend brunch spread, or a satisfying finish to a meal alongside a creme brulee and sliced fruit.
The brew methods we are loving for this coffee is a V60 pour over to accentuate the malic acidity and add a touch of elegance to the cup. To bring out the creamy body and brown sugary goodness, we love it brewed with an Aeropress.
Origin & Processing
Ecuador is tiny in its geographical footprint compared to its neighbors and in terms of specialty coffee, the production is also very low. The provinces in the north, like Carchi and Imbabura, where this coffee comes from, make up a very small portion of the Arabica coffee production and exports from Ecuador. And although still not an origin well known for its specialty coffee, many farmers in Ecuador are working hard to change that. And we're so excited to explore this origin and introduce the coffee of Ecuador to you!
The harvest of coffee we received this year was grown by multiple smallholder farmers of the Imbabura and Carchi provinces. Grown in the Andean Mountain soil, the cultural significance of spiritual connection to the land in this region is communicated through the quality of this coffee. The name Imbabura also refers to the volcanic mountain Taita Imbabura, revered as sacred protector of the region.
|Region||Imbabura and Carchi, Ecuador|
|Cultivar||Caturra and Colombia|