Artist Reserve Ecuador Finca El Limón - Extended Fermentation Washed
Artist Reserve Ecuador Finca El Limón - Extended Fermentation Washed is a Quilanga, Loja, Ecuador, Extended Fermentation Washed (see details below), San Salvador, Sarchimor, Typica, and Caturra coffee from Color Roasters.
In stock 30+ days
Details
- Origin
- Quilanga, Loja, Ecuador
- Process
- Extended Fermentation Washed (see details below)
- Variety
- San Salvador, Sarchimor, Typica, and Caturra
- Producer
- Segundo Abad
Available Sizes
- 283g — $24.00 ($8.48/100g)
- 907g — $67.20 ($7.41/100g)
- 2267g — $125.00 ($5.51/100g)
Description
ARTIST RESERVE JACK GARLAND - ECUADOR FINCA EL LIMÓN KIWI, RASPBERRY GREEN APPLE JOLLY RANCHERS, PASSION FRUIT CHEESECAKE The flavor and depth on this coffee is amazing. The flavors are candied and tropical and just downright fun. We're tasting kiwi, green apple jolly ranchers, raspberry, and passion fruit cheesecake. A must try if you love bright and winey washed coffees! BEAN DETAILS: ORIGIN: Quilanga, Loja, Ecuador PRODUCER: Segundo Abad PROCESS: Extended Fermentation Washed (see details below) ELEVATION: 1900 masl VARIETY: San Salvador, Sarchimor, Typica, and Caturra TASTING NOTES: Kiwi, green apple jolly ranchers, raspberry, and sweet lime. ROAST TYPE: Light Farm Level The Farm Finca El Limón is located in Quilanga, Loja, Ecuador, and is managed by Segundo Abad, a 33-year-old, second-generation coffee grower. The farm consists of 10 hectares of land, with 7 hectares planted with coffee. It sits at an elevation of 1,900 masl and hosts 18,000 coffee trees currently in production, primarily of the San Salvador, Sarchimor, Typica, and Caturra varieties. Notably, Segundo has also begun cultivating Sidra plants in his nursery! Processing Method This Washed lot undergoes a careful process: Hand-picking of the ripest cherries Initial 24-hour dry fermentation (while still in cherry) De-pulping followed by an extended 6-day fermentation Washing and drying in marquesinas for up to 15 days Regular movement during drying until reaching 10-11% humidity Segundo's Journey Segundo Abad's father was once one of the region's largest producers before his farm was devastated by coffee rust disease. Making difficult decisions, he passed part of the land to Segundo. Although rust had decimated nearly all the coffee trees, Segundo viewed this as an opportunity to revitalize the coffee production and preserve the family tradition. With determination to learn, Segundo began experimenting with different coffee processing methods, consistently focusing on quality. While fermentation at the farm traditionally never exceeded 24 hours, Segundo recognized shifting market trends approximately four years ago. With guidance from neighboring producers, he began extending fermentation times. Last year, he expanded his repertoire to include Honey processed lots. Today, Segundo Abad is celebrated throughout the region for his exceptional cup quality. With exotic varieties in development, we believe this marks just the beginning of Finca El Limón's promising future!