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The San Augustin Estate is located in Tulipe, Pichincha, Ecuador, and is where Alfonso Villagomez, a Q-grader and environmental consultant began producing coffee in 2014. On the farm they grown Typica Mejorado, Sidra, Pacamara and Ethiopian Heirloom.

This lot is their Ethiopian Heirloom which has undergone a washed double fermentation process. The first fermentation is in sealed tanks for 24 hours, the next is in mucilage for 72 hours and then finally the coffee is fully washed and mechanically dried.

In the cup you’ll find notes of blackforest gateau, nectarine and caramel.