Peñaherrera Washed

Peach and sugar cookie aromas introduce this smooth coffee from Ecuador. Pomelo and semi-sweet chocolate notes accompany raspberry lemonade acidity in the cup, with a hint of sandalwood and golden kiwi in the aftertaste.

Details

Producer: 5 Smallholders Farm: Various Region: Imbabura Province Altitude: 1,700-1,900 masl | 5,577-6,234 feet Varietal: Typica, Caturra, Bourbon Process: Washed Roast: Light Notes: Pomelo, Semi-Sweet Chocolate, Peach

The Story

There are few coffee growers in northern Ecuador's Imbabura province, a fairly remote mountainous region that contains the Intag Cloud Forest Reserve and the headwaters of the Intag River. Past distrust between growers and coffee merchants led many farmers to switch to other crops. Most producers don't have micro-mills on their farms, so they either sell their coffee as cherries or use the few remaining micro-mills owned by individual farmers.

Five smallholders in Cotacachi Canton contributed to this washed lot, growing among shade trees such as plantains, citrus, and nogal. The coffee underwent a traditional fermentation of 18-20 hours before being dried on covered patios.

The Peñaherrera Washed, sourced from the Imbabura Province of Ecuador, represents a collaborative effort by five smallholders. This lot features the Typica varietal, a classic cultivar often celebrated for its balanced profile and historical significance in coffee cultivation. By utilizing a washed process, the producers emphasize the inherent clarity and acidity of the bean, which often results in a cleaner cup profile compared to other methods.

Roasted by PT's Coffee Roasting, this selection highlights the distinct terroir of the region, where the high-elevation environment between 1700 and 1900 masl contributes to the development of complex sugars. The resulting cup offers a nuanced interplay of pomelo, semi-sweet chocolate, and peach. For those looking to better understand the descriptors found in this coffee, consulting a flavor wheel can be a helpful tool for identifying and articulating these specific sensory characteristics during your next tasting session.