APRICOT CRUSH: Ecuador Anaerobic

A single origin coffee from Finca Cruz Loma, located in Imbabura Province, Ecuador, grown at 1500–1800 masl. Produced with Caturra and Typica Majorado varieties and processed using an anaerobic washed method — de-pulped immediately after picking, fermented in sealed tanks for 20 hours, then washed and dried on hand-made structures and greenhouses. Light/medium roast recommended for filter brewing. Tasting notes of apricot, lavender, red apple, and caramel, with a clean, balanced cup and a sweet lingering aftertaste. Cup score: 87.00.