Peñaherrera

This washed lot from Ecuador features bright fruit flavors of huckleberry jam and grilled pineapple. The vibrant acidity and crisp mouthfeel are followed by a cola and marshmallow sweetness in the aftertaste

Coffee cultivation is relatively uncommon in the mountainous region of Imbabura in northern Ecuador, home to the Intag Cloud Forest Reserve and the source of the Intag River. Historical tensions between farmers and coffee merchants prompted many growers to shift to alternative crops. Without access to on-site micro-mills, most farmers either sell their harvest as whole cherries or rely on the limited number of privately owned mills still in operation.

This washed lot comes from five small-scale farmers in Cotacachi Canton, where coffee is grown under the canopy of shade trees like plantain, citrus, and nogal. After harvesting, the depulped coffee was fermented for 18 to 20 hours and then dried slowly on covered patios.

Bird Rock Coffee Roasters' Peñaherrera hails from Ecuador's Imbabura region, processed using the washed method to highlight clarity and origin character. This lot delivers a distinctive fruit-forward profile with huckleberry jam and grilled pineapple anchoring the cup, complemented by subtle cola notes and marshmallow sweetness that round out the finish. The combination of bright fruit and confectionery sweetness suggests a well-balanced coffee that bridges both vibrant acidity and approachable body. Washed coffees from Ecuador's highlands typically showcase clean, pronounced flavor development—a profile this lot appears to exemplify. For a deeper exploration of these flavor descriptors, consult the flavor wheel.