ECUADOR CHIRIMOYA #1418

Curator's Notes

Get out your sandals: this sweet summertime cup just landed from the shores of Ecuador! Blossom Coffee Roasters’ Ecuador Chirimoya is a light roast microlot that’s both gentle and vibrant, with a tumble of soft fruit flavors like tamarind, dried mango, and fig. The body is light and creamy, with a caramel-like finish that reminds us of salt water taffy. Like this one, the best Ecuadorian coffees are refreshingly crisp and super-clean: perfect hot, or over ice, this coffee celebrates summertime, sip by sip.

Roaster's Notes

Ecuador - Chirimoya - Fully Washed This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces, 150 hectares in total, sourced and curated by Galo and Maria Alexandra. “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. Tamarind, brown sugar and a syrupy body are some of the notes you will find in this lovely coffee. 350lbs $11.75/lb This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces, 150 hectares in total, sourced and curated by Galo and Maria Alexandra. “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. Principal harvest months in Pichincha and Imbabura are June to September, but farms often continue picking through December. Coffee in Pichincha and Imbabura is processed at home on personal equipment and dried on hand-made structures and greenhouses. Cherry is depulped immediately after picking and fermented for 20-26 hours. This coffee is vibrant and sweet with notes of tamarind, brown sugar, melon.