Red fruits, citrus and hops on the nose lead into a cup that has a saturated, cooked fruit sweetness and an acidity/structure not entirely different from that of a Kenyan coffee.
For a number of years now we, at Passenger, have been interested in La Yumbada. This past harvest we decided to pull the trigger on purchasing some of the remarkable lots produced on this incredible farm in Pichincha, Ecuador. This may by the most remarkably complex Caturra lot we have ever had the pleasure of tasting.
- 1,800 - 1,950 masl