Ecuador Pallani Sidra Washed

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Bright
  30
• Clean
  20

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A clean, balanced washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Ecuador single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. built for clarity Ecuador Pallani Sidra Washed is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single origin from the Pallani farm in Chimborazo, Ecuador. Grown by Dayana Aguirre and washed by the neighbouring Lugmapata farm, this Sidra-varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. coffee leans into balance and transparency — dried fig, plum and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. with a soft rooibos finish. Ideal for filter brewers who love a clean, gentle cup. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Dried Fig · Plum · Honey · Rooibos Tea Medium-light bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with rounded, low-toned acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a smooth, tea-like finish that stays clean from first sip to last. Coffee Details Origin Ecuador Region Pallatanga, Chimborazo Farm Pallani (grown) & Lugmapata (washed) Producer Dayana Aguirre Variety Sidra Processing Washed Altitude 1,700 masl Roast Level Light Tasting Notes Dried Fig, Plum, Honey, Rooibos Tea About This Coffee On the western slopes of the Ecuadorian Andes, in the Pallatanga region of Chimborazo, two small farms work side by side. Pallani, led by Dayana Aguirre, grows its cherries with quiet patience. Lugmapata, just next door, has spent years refining the craft of processing. This lot is the result of their collaboration — the Amigo Project, from amigo , the Spanish word for “friend.” Pallani brings the fruit; Lugmapata brings the hands that shape it. Cherries grown under the same sun, wind and soil pass from one farm to the next, where washed-processing methods honed over many seasons draw out their clearest expression. This is not a single-estate coffee but something more interesting: a cup built on complementarity. Rather than reaching for bold individuality, it speaks through balance, clarity and stability — a quiet Pallatanga terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. made legible through careful hands. How to Brew Ecuador Pallani Filter Brewing ratio 1 : 16 Ground coffee 16g Total water 240ml Water temperature 94–97°C Brew time 2:30 minutes If the cup tastes thin or sour, grind a touch finer or nudge the w