El Sauce, Ecuador

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Bright
• Clean
• Floral
• Sweet

Farms in this region are small, ranging from 1 to 5 hectares each. Sitting at around 1700-2100 MASL, these coffees are floral, complex, and juicyAcidityThe 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.. Farmers here usually grow TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. and Bourbón varieties, with a mix of Pacas. Fermentation and drying processes usually include 24-hour fermentation periods after pulping, which helps heighten the fruit element in the cup. Look for notes of strawberry, earl grey, and chocolate cake in the cup. A community lot from Quilanga, Loja, Ecuador, El Sauce represents the work of coffee producers in the sub-region of Quilanga, which is locally known as El Sauce.