Welcome to the delightful journey of discovering the origins of our exquisite specialty coffee! Specialty coffee is more than just a beverage; it’s a testament to the artistry and dedication of coffee farmers and roasters in Ecuador. Our mission is to unravel the unique story behind each cup, connecting you to the rich tapestry of flavors, cultures, and landscapes from which it originates.
I wake up some mornings and sit and have my coffee and look out at my beautiful garden, and I go, ’Remember how good this is. Because you can lose it.’
David Rosero
High mountain coffee
As you embark on this coffee adventure, you’ll traverse through the verdant coffee plantations, from the misty highlands to the lush mountains of Ecuador. We believe that understanding the origins of your coffee is key to appreciating its distinctive flavors and aromas. Through our platform, you can explore the diverse regions, climates, and processing methods that influence the taste profile of every sip you take.
In the picture, the interandean tropical forest 1230 m.a.s.l. grows this Arabica mountain coffee
- Origin: Ecuador – Pichincha
- Specie: Arabica
- Variety: Caturra
- Process: Washed
- Height: 1230 m.a.s.l.
- Roast: Medium Light
This is the technical information of every crop than coffee Latin analys
Things you didn’t know about coffee
This is the technical information of each crop that Latin coffee analyzes for the labeling of its coffee bags.
The fruits of the coffee tree take time to ripen in the highlands, in exchange you obtain deeper aromas, therefore you will be able to enjoy greater flavor and citrus, sweet notes with a dark chocolate background.
The steps before getting a bag of coffee
We hope this knowledge helps you find the answer to your questions about the difference between high-growing coffee and the quality attributes that can be obtained.
The coffee cherries are inspected prior to harvest. Only completely red and good-sized fruits can be harvested to obtain uniform seeds to obtain a homogeneous roast.
After being harvested, the coffee goes through the pulper, removing the mucilage and husk, leaving the seed intact. The seeds are then left in a tank for fermentation and then washed before being left to dry in a clean colander.
