Arnaud Causse Pacamara - 2017 Harvest

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Toasted almond and cocoa on the nose make way for a cup replete with a juicy plum acidity and clover honey-like sweetness.

Several factors ranging from supply and demand to cost of labor in Ecuador align to make coffees from this South American country quite expensive. Not only do we at Passenger think that Ecuador is still an important country to present from the perspective of flavor and terroir, but we also think it is important to present coffees that start to approach a truly sustainable supply chain. One where every participant in the chain is paid a truly, rather than a nominally, livable wage.

Altitude
1,800 - 2,100 masl
Country
Ecuador
Processing
Wet
Region
Pichincha
Varieties
Pacamara

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