Single Origin - Ecuador
Morona Santiago, Ecuador
Tasting Notes: Roasted Pecan - Semi-sweet Chocolate - Lemon PeelThis is the next great staple coffee on my menu!
I roast it dark-medium to really bring out the chocolate and roasted pecan. Citrus balances out the finish, giving this coffee a full, complex flavor profile and body without heavy acidity.
It’s inviting, flavorful, and seriously aromatic.
Brew it any way you want. It’s a powerful espresso without the cloying finish. Mixes with everything and blends beautifully with every coffee on my menu. Look for it to start appearing in my Blends soon!
Imported directly through Waquitos, a Vancouver, Washington-based small business importer who buys direct from his partner’s extended family in Southwestern Ecuador. Grown where the Andes Mountains meet the Amazon rainforest, a collective of indigenous Shuar tribal members grows and processes the coffee on site.
Just as I was getting worried about my dwindling supply of Veracruz Extended Fermentation, with no evidence of that coffee returning to our market in the near future, along came this absolute gem.
Enjoy! - Moose
White Coffee - Light Roast- Medium - DARK MEDIUM - Espresso
Morona Santiago, Ecuador
Tasting Notes: Roasted Pecan - Semi-sweet Chocolate - Lemon PeelThis is the next great staple coffee on my menu!
I roast it dark-medium to really bring out the chocolate and roasted pecan. Citrus balances out the finish, giving this coffee a full, complex flavor profile and body without heavy acidity.
It’s inviting, flavorful, and seriously aromatic.
Brew it any way you want. It’s a powerful espresso without the cloying finish. Mixes with everything and blends beautifully with every coffee on my menu. Look for it to start appearing in my Blends soon!
Imported directly through Waquitos, a Vancouver, Washington-based small business importer who buys direct from his partner’s extended family in Southwestern Ecuador. Grown where the Andes Mountains meet the Amazon rainforest, a collective of indigenous Shuar tribal members grows and processes the coffee on site.
Just as I was getting worried about my dwindling supply of Veracruz Extended Fermentation, with no evidence of that coffee returning to our market in the near future, along came this absolute gem.
Enjoy! - Moose
White Coffee - Light Roast- Medium - DARK MEDIUM - Espresso
Morona Santiago, Ecuador
Tasting Notes: Roasted Pecan - Semi-sweet Chocolate - Lemon PeelThis is the next great staple coffee on my menu!
I roast it dark-medium to really bring out the chocolate and roasted pecan. Citrus balances out the finish, giving this coffee a full, complex flavor profile and body without heavy acidity.
It’s inviting, flavorful, and seriously aromatic.
Brew it any way you want. It’s a powerful espresso without the cloying finish. Mixes with everything and blends beautifully with every coffee on my menu. Look for it to start appearing in my Blends soon!
Imported directly through Waquitos, a Vancouver, Washington-based small business importer who buys direct from his partner’s extended family in Southwestern Ecuador. Grown where the Andes Mountains meet the Amazon rainforest, a collective of indigenous Shuar tribal members grows and processes the coffee on site.
Just as I was getting worried about my dwindling supply of Veracruz Extended Fermentation, with no evidence of that coffee returning to our market in the near future, along came this absolute gem.
Enjoy! - Moose
White Coffee - Light Roast- Medium - DARK MEDIUM - Espresso
