Ecuador Aurum - Micro Lot 001

High in the mountains of southern Ecuador, Luis Carpio and Vanessa Iñiguez grew a single lot of Sidra. The entire batch came to 120 kg. We tasted it once and bought all of it.

It was fermented slowly without oxygen, then roasted medium-light to preserve its delicate aromas.

Tasting notes: stone fruit, mulled wine, dark chocolate.

This is our first anaerobically fermented coffee, and the first coffee we've ever sealed in glass. Each 200 g jar is closed by hand. There are only a few of them, and there won't be more.

Origin: Ecuador
Producers: Luis Carpio and Vanessa Iñiguez
Variety: Sidra
Process: Anaerobic fermentation
Roast: Medium-light
Size: 200 g jar