Ecuador; Vicky & Ramiro Granda Anaerobic Washed
This coffee comes from Siempre Verde Farm in Pichincha, Ecuador. Produced by Vicky, Ramiro, and family, this 2024 harvest is named “El Sendero” (The Path). It has been 10 years since they began focusing on specialty coffee, with many paths presenting themselves along the way. Not only do they grow the coffee, but they roast and sell it directly!
Anyone who tried the 2023 harvest will remember the sweet, juicy and floral cup. The 2024 harvest is just as great, if not better!
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, tea-tannic body, with notes of peach, melon, and honey. It has a bright, citrus 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 (180-198 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 2024 harvest is named “El Sendero” (The Path). It has been 10 years since they began focusing on specialty coffee, with many paths presenting themselves along the way. Not only do they grow the coffee, but they roast and sell it directly!
Anyone who tried the 2023 harvest will remember the sweet, juicy and floral cup. The 2024 harvest is just as great, if not better!
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, tea-tannic body, with notes of peach, melon, and honey. It has a bright, citrus 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 (180-198 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 2024 harvest is named “El Sendero” (The Path). It has been 10 years since they began focusing on specialty coffee, with many paths presenting themselves along the way. Not only do they grow the coffee, but they roast and sell it directly!
Anyone who tried the 2023 harvest will remember the sweet, juicy and floral cup. The 2024 harvest is just as great, if not better!
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, tea-tannic body, with notes of peach, melon, and honey. It has a bright, citrus 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 (180-198 F)
About The Coffee
Region; Pinchicha, Ecuador
Processing; Anaerobic Washed
Cultivar; Typica Mejorado/Red Caturra
MASL; 1500