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This coffee is a blend of various family farms from the Pichincha and Imbabura provinces, 150 hectares in all. Chirimoya is the title for the small farm blend, in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes. As everywhere in the coffee world, harvest on the small farms typically involves the whole family as well as hired pickers. The coffee is processed at home and dried on hand-made structures. The cherry is de-pulped immediately after picking and fermented I sealed tanks for 1-2 days. After the fermentation, the parchment is thoroughly washed and moved to raised beds under shade canopy for a slow and even drying.
Grower: Farmers organized by Finca Cruz Loma
Region: Imbaura & Pichincha Provence
Elevation: 4,500- 5,500 ft asl
Variety: Caturra & Typica
Aroma: Floral, Black Currant
Flavor: Citrus, Black Tea