|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Loja Province, southern Ecuador|
|Est. Price:||$28.99/16 ounces|
|Review Date:||March 2019|
|Acidity /Structure :||8|
Blind Assessment: Crisply sweet-tart. Apricot, cacao nib, lime zest, hibiscus, almond in aroma and cup. Sweetly tart structure with pert, lively acidity; velvety-smooth mouthfeel. The sweet-toned finish consolidates to cocoa-toned apricot with a little kick from lime zest.
Notes: This coffee tied for the second-highest rating in a cupping of coffees from Peru, Bolivia and Ecuador for Coffee Review’s March 2019 tasting report. Produced by Juan Peña of Hacienda La Papaya entirely of the Typica variety of Arabica. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
The Bottom Line : A solid Ecuador cup, balanced and friendly, with appealing cocoa notes throughout.
This review originally appeared in the March, 2019 tasting report: Revisiting the Andes: Coffees From Peru, Ecuador and Bolivia