Finca Santa Rosa Whole Bean Coffee
DELICATE ✷ COMPLEX ✷ CHOCOLATEY
Located at 1,800 meters above sea level in the Imbabura Province of Ecuador is the otherworldly Finca Santa Rosa. After hand-selection and disinfection, Santa Rosa's coffee is wet cherry-fermented for 24 hours before being de-pulped and dry fermented for 1-2 days. What this lengthy, delicate process produces is a truly cosmic, single-origin bean noted for its incredibly sweet notes of cacao as well as its unparalleled lightness of being. An inherently organic production process; a masterful product. Drink it hot, let it cool, or cold brew it.
Café puro de South America, from finca to cup. Imported from origin to NYC through a brand new partnership. A Honey Moon U.S. exclusive. Taste the whole cosmos in the rose.
- Origin: Intag, Ecuador
- Producer: Galo Semblantes
- Variety: Typica Mejorada
- Elevation: 1,800 meters
- Process: Washed, wet fermented, dry fermented
- Deep and clean, with sweet notes of cacao, papaya & rose