This coffee comes from Siempre Verde Farm in Pichincha, Ecuador. Produced by Vicky, Ramiro, and family, this 2025 harvest is named “Ingapamba”. The word Ingapalmba is derived from the Quechua language, which the Incans brought to Ecuador during their invasion.
“Inga” - Inca, “pamba” - A specific area of land. Ingapamba is what they call their favorite part of the farm, which is where this coffee was grown.
This is the 3rd year I’ve roasted and featured Siempre Verde’s coffee, and it never disappoints! This coffee is just as clean and juicy as the last two years!
The coffee is washed first and spread out on drying beds to remove floaters and defects. It then goes through a double anaerobic fermentation process, in which the whole cherries are fermented for 48 hours. Once the cherries have been depulped they are placed back intro the fermentation tanks with the mosto for another 12 hours. After all the fermentation the coffee beans are washed and placed on drying beds for nearly 21 days.
This coffee offers a vibrant, juicy body. It might remind you of lemon, red apple, or even raspberry. It has a nice lactic acidity that is very pleasing and completes the cup. As the cup cools down it gets even sweeter, this coffee is best brewed at a lower temperature (195-198 F)
About The Coffee
Region; Pinchicha, Ecuador
Processing; Anaerobic Washed
Cultivar; Typica Mejorado/Red Caturra
MASL; 1500
This coffee comes from Siempre Verde Farm in Pichincha, Ecuador. Produced by Vicky, Ramiro, and family, this 2025 harvest is named “Ingapamba”. The word Ingapalmba is derived from the Quechua language, which the Incans brought to Ecuador during their invasion.
“Inga” - Inca, “pamba” - A specific area of land. Ingapamba is what they call their favorite part of the farm, which is where this coffee was grown.
This is the 3rd year I’ve roasted and featured Siempre Verde’s coffee, and it never disappoints! This coffee is just as clean and juicy as the last two years!
The coffee is washed first and spread out on drying beds to remove floaters and defects. It then goes through a double anaerobic fermentation process, in which the whole cherries are fermented for 48 hours. Once the cherries have been depulped they are placed back intro the fermentation tanks with the mosto for another 12 hours. After all the fermentation the coffee beans are washed and placed on drying beds for nearly 21 days.
This coffee offers a vibrant, juicy body. It might remind you of lemon, red apple, or even raspberry. It has a nice lactic acidity that is very pleasing and completes the cup. As the cup cools down it gets even sweeter, this coffee is best brewed at a lower temperature (195-198 F)
About The Coffee
Region; Pinchicha, Ecuador
Processing; Anaerobic Washed
Cultivar; Typica Mejorado/Red Caturra
MASL; 1500
