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Apricot Crush
Imbabura is a located in the Andes of Ecuador. Named after the volcano of the same name, the region is known for a perfect year-round coffee growing season.
This coffee is sourced from Finca Cruz Loma in Imbabura. The 175-acre farm is managed by Galo Morales Flores & Maria Alexandra Riveria and grows sugar cane, guanábana (soursop), corn, beans, and oranges on top of high-quality coffee. Apricot Crush is processed in a unique fashion. The coffee cherry is de-pulped immediately after picking and then fermented in sealed tanks for 20 hours. After fermentation, the beans are washed and dried on hand-made structures and greenhouses. This helps with slow and even drying.
The resulting cup reminds us of apricot, lavender, red apple and caramel.
This coffee is sourced from Finca Cruz Loma in Imbabura. The 175-acre farm is managed by Galo Morales Flores & Maria Alexandra Riveria and grows sugar cane, guanábana (soursop), corn, beans, and oranges on top of high-quality coffee. Apricot Crush is processed in a unique fashion. The coffee cherry is de-pulped immediately after picking and then fermented in sealed tanks for 20 hours. After fermentation, the beans are washed and dried on hand-made structures and greenhouses. This helps with slow and even drying.
The resulting cup reminds us of apricot, lavender, red apple and caramel.
Imbabura is a located in the Andes of Ecuador. Named after the volcano of the same name, the region is known for a perfect year-round coffee growing season.
This coffee is sourced from Finca Cruz Loma in Imbabura. The 175-acre farm is managed by Galo Morales Flores & Maria Alexandra Riveria and grows sugar cane, guanábana (soursop), corn, beans, and oranges on top of high-quality coffee. Apricot Crush is processed in a unique fashion. The coffee cherry is de-pulped immediately after picking and then fermented in sealed tanks for 20 hours. After fermentation, the beans are washed and dried on hand-made structures and greenhouses. This helps with slow and even drying.
The resulting cup reminds us of apricot, lavender, red apple and caramel.
This coffee is sourced from Finca Cruz Loma in Imbabura. The 175-acre farm is managed by Galo Morales Flores & Maria Alexandra Riveria and grows sugar cane, guanábana (soursop), corn, beans, and oranges on top of high-quality coffee. Apricot Crush is processed in a unique fashion. The coffee cherry is de-pulped immediately after picking and then fermented in sealed tanks for 20 hours. After fermentation, the beans are washed and dried on hand-made structures and greenhouses. This helps with slow and even drying.
The resulting cup reminds us of apricot, lavender, red apple and caramel.
Coffee origin
Country
Ecuador
Region
Imbabura
Variety
caturra
Altitude
1500 - 1800 m
Farm
Finca Cruz Loma
Producer
Galo Morales Flores & Maria Alexandra Riveria
Process
anaerobic washed
Tastes like
🍑
apricot
🌸
lavender
🍎
red apple
🍮
caramel
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