Ecuador Finca Lugmapata

This lot is a variety referred to as Typica Mejorado. Genetic testing done by World Coffee Research revealed that it is a cross between Bourbon and an Ethiopian Landrace variety, which explains its aromatic floral notes and deep sweetness. It was processed using a variation of the traditional washed method where after pulping, the beans were left to ferment while submerged in water for between 3-8 days before being dried on raised beds.