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Handpicked and honey-processed by Galo and Alexandra Morales at Cruz Loma in San José de Minas, Pichincha (1450 masl), this Caturra lot undergoes 24 hours of fermentation before controlled drying. The result is a juicy, well-balanced cup with luscious plum sweetness and a rich, maple-syrup body that feels delightfully viscous on the palate
Quantity: 200g
Roasted In: Europe
Origin: Ecuador
Origin Type: Single Origin
Region: Pichincha
Producer: Galo & Alexandra Morales
Variety: Caturra
Altitude: 1450 meters
Process: Honey
Caffeine: Full Caffeine
Brew Method: Filter or Espresso
Roast Level: Medium-Light
With Nick Francisco
