Pichincha
Sun Dance
Tasting notes
CherryDark chocolateWiney acidity
Pablo Ponce learned to love fine coffee in Milan, then went home to Pichincha to grow it. His Typica gets an anaerobic ferment before the wash, and it shows: cooked cherry and dark chocolate, with a soft, winey lift. A rare Ecuadorian microlot, and an easy one to fall for.
Curator's note
Body
Acidity
Sweetness
Size
Roast type
Omni
Packed to order and dispatched fresh within a few working days
- Producer
- Pablo Ponce – Finca San Pablo
- Elevation
- 2450 masl
- Varietal
- Typica
- Process
- Anaerobic
- Harvest
- May–August
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