Ecuador Loja & Pichincha – Washed & Honey Blend

Berries, citrus, and caramel come together in a balanced cup combining vibrancy, sweetness, and pleasant fruit character. This distinctive blend brings together coffees from twelve small Ecuadorian farms, several varieties, and two processing methods, offering a broad and approachable expression of specialty coffee from Ecuador.

Washed coffees make up 70% of the blend, contributing much of its cleanliness and clarity, while the remaining 30% is honey processed, adding sweetness, texture, and depth.

Flavor Profile

• Main notes: berries, citrus, and caramel
• Acidity: medium, citrus-driven, and juicy
• Body: medium, smooth, and balanced
• Aftertaste: sweet and persistent, with caramel and fruit impressions
• Overall profile: clean, fruit-driven, sweet, and versatile

Citrus provides a fresh and lively opening. Berries introduce juiciness and additional fruit depth, while caramel creates a rounded and sweet foundation.

Combining the two processing methods preserves clarity without making the coffee feel overly light, resulting in a pleasant texture that works across a wide range of brewing styles.

Origin and Processing

This coffee combines production from twelve farms across Loja and Pichincha, two important coffee-growing regions in Ecuador.

The blend includes Sidra, Typica Mejorado, Caturra, and Bourbon, cultivated between 1,500 and 2,200 m.a.s.l.

Rather than being built from generic commodity coffees, the blend brings together small export-quality lots from different Ecuadorian producers and farms.

The final composition is:

• 70% Washed
• 30% Honey

In washed lots, the fruit and mucilage are removed before drying, supporting clarity, defined acidity, and clean aromatics.

With honey processing, part of the mucilage remains around the seed during drying, contributing greater sweetness and body.

Combining both methods creates a balanced cup bringing together fruit, freshness, and caramel sweetness.

Why You’ll Love It

• Several varieties in one cup: Sidra, Typica Mejorado, Caturra, and Bourbon
• Two complementary processes: washed clarity combined with honey sweetness
• Approachable flavor profile: berries, citrus, and caramel
• Highly versatile: works for both espresso and filter
• A broad expression of Ecuador: coffee from twelve small farms across Loja and Pichincha

Ideal for

• Espresso: sweet, balanced, and pleasantly fruit-driven
• Milk espresso: caramel and sweetness integrate particularly well with milk
• V60: highlights citrus and berries
• AeroPress: adds body while retaining fruit character
• French press: creates a rounded and sweet cup
• Moka pot: enhances caramel and body
• Cold brew: produces a smooth, fruity, and refreshing drink

Technical Details

• Origin: Ecuador
• Regions: Loja and Pichincha
• Lot type: blend from 12 farms
• Species: Arabica
• Varieties: Sidra, Typica Mejorado, Caturra, and Bourbon
• Processing: 70% Washed / 30% Honey
• Altitude: 1,500–2,200 m.a.s.l.
• Score: 86.25
• Tasting notes: berries, citrus, and caramel
• Profile: clean, sweet, fruit-driven, and balanced

Summary

An Ecuadorian blend from twelve farms combining Sidra, Typica Mejorado, Caturra, and Bourbon with washed and honey processing. Berries, citrus, and caramel create a balanced, sweet, and versatile cup suited to both espresso and filter brewing.