Notes: plum, rose water, macadamia nut
Origin: Imbabura, Ecuador
Producer: Rosa Encarnación
Altitude: 2100 meters
Processing: fully washed, dried on raised, parabolic beds
Varietal: Caturra, Castillo
The coffees of Ecuador are somewhat of a rarity, although increasingly have become more available in the specialty world over the last few years, and for good reason. In the Imbabura province, north of the capital city of Quito, Rosa Encarnación produces coffee at 2100 meters. The cherry is pulped and dry fermented for 18-24 hours, washed and then dried in raised, parabolic beds. In the cup we find beautiful and refined flavors of plum, rose water and macadamia nut.