Origin 06 / 07Ecuador
Strawberry · Lemon · Orange · Jasmine
- Region
- Imbabura
- Process
- Honey
- Variety
- Típica Mejorada
- Roast
- Medium
Tasting notes
- Strawberry
- Lemon
- Orange
- Jasmine
Where it grows
Imbabura
The process
Honey
The skin is removed but some of the sticky fruit stays on while the bean dries. Honey coffees sit between washed and natural: sweet, round and fruity.
Honey process
Step by step
- 01 / 05Harvest
Only ripe red cherries are picked by hand.
- 02 / 05Pulping
The skin is removed, leaving part of the sticky mucilage on the bean.
- 03 / 05Drying
Beans dry on raised beds for two to three weeks and turn amber as the honey dries.
- 04 / 05Resting
The dried parchment rests so moisture settles evenly.
- 05 / 05Milling
The parchment is removed and the green coffee is graded for export.
How to brew
Brew your Ecuador
- 01 / 07Open
Tear open the vacuum-sealed bag along the top seal.
- 02 / 07Take out
Slide the drip filter out of the bag.
- 03 / 07Tear
Tear the filter open along the dotted line.
- 04 / 07Hang
Pull out the paper legs on each side and hook them over your mug.
- 05 / 07Bloom
Pour about 20 ml of water at 92–96 °C. Wait 30 seconds.
- 06 / 07Pour
Pour slowly in three or four rounds, up to 150–180 ml.
- 07 / 07Enjoy
Let it drain, lift the filter out, and drink.
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