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    Ecuador, Finca La Fortaleza

    Tasting Notes: Blackberry, Lemon Curd & Berry Jam

    Country: Ecuador
    Region: Palmito Pamba
    Variety: Typica
    Process: Washed
    Altitude: 1300 MASL
    Producer: Carmen Gagnay


    ABOUT THE BEAN:

    Carmen Gagnay is the coffee producer and owner of La Fortaleza, a humble 3 hectares farm of primarily Bourbon and Sidra varieties. Carmen used to work at a well-known global food and beverage company, but now she and her son have committed themselves to growing specialty coffee.

    For four months out of the year, the coffee is picked ripe and depulped the same day, fermented dry for at least 15 hours. the coffee is then washed until the mucilage is completely removed, and dried in a combination of raised beds and under canopies. Drying takes about 10 days, give or take based on weather conditions.

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