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Segundo Abad Bourbon

Segundo Abad Bourbon

Raspberry, Nectarine, Lavender, Vanilla

$32.00

We're excited to introduce a very special offering from the southern highlands of Ecuador. This coffee is a detour away from the funky, fruity, boozy style coffees that have been dominating the scene lately, instead highlighting the glory of traditional goodness. This single varietal Bourbon is absolutely elegant.

COFFEE DEETS

CONTINENT: South America
COUNTRY: Ecuador
REGION: Quilanga
VARIETAL: Bourbon
FARM: Segundo Abad’s farm
FARMER: Segundo Abad 
PROCESS: Anaerobic Washed 
ALTITUDE: 1800 masl

BREW THIS

We’re taking you back to the good ole days of 88 point washed coffees with this offering. When it comes to brew method you can’t go wrong here. Start with your personal favorite brew method and get after it!

ABOUT THE FARM

Segundo Abad owns a 7-hectare farm in Quilanga, located in the Loja Region of Ecuador. Nestled in the Andes at an elevation of 1800 meters above sea level, the farm’s harvest season typically runs from May to September. Once harvested, the coffee cherries undergo fermentation for 48 to 96 hours, using either washed or honey processing methods. After processing, the coffee is dried on African beds for 10 to 12 days. 

Loja, situated in southern Ecuador and bordering northern Peru, boasts an ideal geography for specialty coffee production. The Andean mountain range covers 80% of the region, which is flanked by the Zamora and Malacatos rivers and lies between the Amazon basin and the Peruvian Sechura Desert. This unique location offers warm and temperate days with cool air rolling in off the mountains at night, creating an environment in which coffee thrives. Generational coffee producers in this tropical forest region also cultivate other agricultural products and livestock, living sustainably off their land.

ABOUT THE PROCESSING

Washed process coffees are the norm in Ecuador, where most lots undergo depulping, followed by fermentation, and washing, either manually or with a demucilaging machine. Typically, the coffees are dried on patios or raised beds, often beneath a plastic or mesh cover.

This particular lot of Bourbon was meticulously harvested, selecting only ripe cherries, then depulped and fermented for 96 hours. After fermentation, it was rinsed then dried on African beds for 10 to 12 days.