Coming from the Nanegal region in Pichincha is a washed Typica Mejorada from producer Mario José Hervas. This coffee is depulped, demucilaged and sent to a water tank to be fermented for 20 hours. Later it is dried slowly on raised beds in a greenhouse for between 20-24 days.
Our love for Ecuadorian coffees is featured here: candied fruit, rose water, and floral complexity.
Region Nanegal < Pichincha < Ecuador
Altitude 1350 MASL
Process Washed: Fermented in tanks for 20 hours, dried on raised beds for 20-24 days
Varietal Typica Mejorado