Expect notes of Pineapple & Jasmine

This coffee comes from Fabian Lomas's La Perla farm in Ecuador. His 3,000 trees produce Typica Mejorado and Sidra varieties—heirloom cultivars that define Ecuador's specialty coffee reputation. After 72-hour fermentation, the cherries are washed and dried on African beds for 15 days, developing the clarity and balance that coffees strive for.

This coffee has a really nice bright acidity that wakes up your senses with fresh notes of pineapple and jasmine. We really enjoyed this coffee on the cupping table, it stood out as a really bright and clean cup that kept us wanting another sip!

Special Special denotes a small lot of extra special coffees either by rarity, variety, or processing.