Unsurprisingly the richly fertile volcanic land is uniquely suited to the formation of the extreme flavours found here. This natural advantage together with high altitude and a 12 hour fermentation process before sun drying, adds weight, complexity and intensity to this wonderful bean.

Expect a full bodied coffee that overflows with smartly integrated notes of red fruits, cloves, dark chocolate and tamarind.
Perfect for brewing with a v60 pour over to extract those unique flavours.