Ecuador, Finca La Josefina
About the Bean
Lavender, black grape and bergamot with juicy fruit acidity.
La Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade and is located within the Cayambe-Coca Natural Reserve, The couple grow several varieties on their land. This particular lot is the Sidra variety, a cross-breed native to Ecuador that is reportedly either/both derivative of Bourbon and Typica of/and a hybrid developed by Nestlé.
Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and washed or mechanically washed using a demucilaging machine. Coffees are then dried on patios or on raised beds, often under a cover of plastic mesh. The result is a floral and fruity cup with a clean finish.
Region
Pichincha, Quito
Variety
Sidra
Process
Washed
Altitude
1200-2000 MASL
Producer
Ligia Merizalde & Leopoldo Andrade
Roast
Sweetness
Acidity
How to brew
Espresso
Filter
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