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The San Augustin Estate is located in Tulipe, Pichincha, Ecuador, and is where Alfonso Villagomez, a Q-grader and environmental consultant began producing coffee in 2014. On the farm they grown Typica Mejorado, Sidra, Pacamara and Ethiopian Heirloom.

This lot is their Ethiopian Heirloom which has undergone a washed double fermentation process. The first fermentation is in sealed tanks for 24 hours, the next is in mucilage for 72 hours and then finally the coffee is fully washed and mechanically dried.

In the cup you’ll find notes of blackforest gateau, nectarine and caramel.

Produced by Alfonso Villagomez in the Tulipe region of Pichincha, Ecuador, this lot showcases the potential of the Ethiopian Heirloom varietal when cultivated in South American soil. The coffee undergoes a meticulous washed double fermentation, a technique that often highlights a clean, vibrant acidity while emphasizing the inherent sweetness of the bean. You can learn more about the nuances of these processing methods to understand how such techniques influence the final cup profile.

Roasted by Dayglow, this selection presents a complex interplay of deep, dessert-like richness and bright stone fruit. While washed coffees are frequently celebrated for their clarity and precision, the specific fermentation applied here bridges the gap between traditional brightness and indulgent, confectionary depth. To better identify these specific characteristics, such as the notes of blackforest gateau, nectarine, and caramel, we recommend referencing our flavor wheel to explore the broader spectrum of sensory descriptors.