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
You may also like
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
