Specialty Coffee of The Month - Key Lime Pie

Key Lime Pie Coffee

Along the mountains surrounding Lagunas de Saraguallas, one of the region’s most important natural resources, lives a group of coffee farmers contributing to the blend Altos de Saraguallas. This beautiful and much-visited area draws attention not only for its scenery, but also for the meeting of two of the region’s most important water streams, Saraguallas and Santa Ana, which come together to form Las Juntas and eventually the Puyango River.

The producers behind Altos de Saraguallas begin processing by manually selecting only ripe cherries. These are then taken to on-farm wet mills, where some producers float the cherries to remove defects before pulping. The coffee is then fermented, traditionally for 24 to 72 hours, though many producers have also begun experimenting with anaerobic fermentation in GrainPro bags.

After fermentation, the coffee is washed twice and moved to the drying area, where it takes around 18 days to reach the desired humidity level. Once dried, the parchment coffee may be stored on the farm for around a week before being transported to Caravela’s purchasing station.

There, the coffee undergoes an initial physical analysis by a Quality Analyst, who checks moisture levels, water activity and physical defects. This is followed by a sensory evaluation to assess quality grade and flavour profile. Finally, the parchment coffee is sent to Caravela’s mill in Quito, where it is prepared for export and shipped onwards to its final destination.

• Tasting Notes: Milk Chocolate, Lime, Red Grape
• Origin: Ecuador
• Process: Washed
• Beans: Arabica

Specialty Coffee Ground

If you'd like these beans freshly ground please leave us a note (fine, medium or coarse) in the "special instruction" box in the cart