Rosa and William Abad
Microlot
Finca El Pino in Zamora
Region: Zumba, Zamora, Ecuador
Elevation: 1700 masl
Cultivar: Typica
Process: Washed
Tasting Notes: Floral Peach, Pear, Tropical Fruit
Finca El Pino sits at 1700 meters in Zamora, Ecuador. Zamora is a mountainous region in the southeastern part of Ecuador bordering Peru to the East and South. The finca is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually.
This coffee has mild and balanced acidity with gentle notes of floral peach, simmered tropical fruits with mellow brown sugar sweetness.
Microlot
Finca El Pino in Zamora
Region: Zumba, Zamora, Ecuador
Elevation: 1700 masl
Cultivar: Typica
Process: Washed
Tasting Notes: Floral Peach, Pear, Tropical Fruit
Finca El Pino sits at 1700 meters in Zamora, Ecuador. Zamora is a mountainous region in the southeastern part of Ecuador bordering Peru to the East and South. The finca is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually.
This coffee has mild and balanced acidity with gentle notes of floral peach, simmered tropical fruits with mellow brown sugar sweetness.
Microlot
Finca El Pino in Zamora
Region: Zumba, Zamora, Ecuador
Elevation: 1700 masl
Cultivar: Typica
Process: Washed
Tasting Notes: Floral Peach, Pear, Tropical Fruit
Finca El Pino sits at 1700 meters in Zamora, Ecuador. Zamora is a mountainous region in the southeastern part of Ecuador bordering Peru to the East and South. The finca is roughly 6 hectares, 3 of which are planted in coffee. The Abad's grows exclusively coffee here. They utilize a wet fermentation here and produce exclusively washed coffees. Fermentation time is 48 hours and drying on raised beds can take up to 15 days depending on weather. Finca El Pino produces 30-45 bags of coffee annually.
This coffee has mild and balanced acidity with gentle notes of floral peach, simmered tropical fruits with mellow brown sugar sweetness.