Las Guas - Ecuador - Green

We enjoy Las Guas for its winey acidity, nectarine, and hint of apricot.

Felix Capa Valdivieso and his son-in-law William Miguel Celi manage the farm Las Guas with over 2500 trees sitting at an elevation of 1,850 meters. This coffee first ferments for 24 hours in cherry, followed by de-pulping and another dry fermentation for 30 - 36 hours. After washing, the coffee dries in a greenhouse for 10-12 days.

Process: Washed

Region: Loja, Ecuador

Varieties: Typica, Caturra, Yellow Catucai

Unroasted green coffee | Only available in the contiguous 48 United States.