Jindo Coffee - Apricot Soufflé

Apricot Souffle is a coffee with a soft yet bold profile, offering creamy orange flavours with a sweet quality to it. Despite being called Typica Mejorado, it's not a descendant of the Typica variety; instead, it's a cross between an Ethiopian landrace and Bourbon. Grown at 2200 meters above sea level in Ecuador (~3°S), the cherries are pulped and fermented with liquids from up to 100-hour fermentations in a polyethylene tank. After fermentation, the coffee is dried for 30 days in a controlled temperature drying room. Hacienda La Papaya, owned by Juan Peña, a renowned specialty coffee producer in Ecuador, fosters community development by allowing neighbours to use facilities like the nursery and micro-mill. The farm meticulously manages the coffee's journey from seed genetics to controlled fermentation and drying, resulting in exquisite flavours in the cup.