Fundochamba - Extended Fermentation

Summary

Fundochamba is a small mountain community near Quilanga in Ecuador's Loja province. This coffee comes from a group of 14 growers. The coffee underwent a prolonged anaerobic fermentation of about 72 hours after pulping, where pH was monitored and kept between 3.5 and 3.8. It was then washed and dried on raised beds for two weeks. Grown at 1,800–1,950 meters elevation. Varieties include Typica, San Salvador, Catucai, and Catimoro. The cup offers notes of concord grape, black cherry, and a syrupy body.

Details

Format

Bean

Decaffeinated

No

Altitude

1800 - 1950 m.a.s.l

Variety

Catuai, Typica, Catimor

Notes

Black Cherry, Syrup

The roaster

Counter Culture

Counter Culture is one of American specialty coffee's most influential names — based in Durham, North Carolina since 1995 and a byword for 'seed to cup' sourci…