The farms in Ecuador border Peru, So we are looking at high altitude coffee with cold mountain air in the night times and good rainfall without too much heat in the days.

This coffee is a Honey process, it has been given 30 hours wet ferment alongside about the same for drying: on raised African drying beds.

Pretty conservative for a Blue Sky Single, we are seeing some chocolate, toasted nuts and some acidity akin to a stone fruit. Nice mellow acidity, medium to low sweetness and big body. Totally smashable as an all day coffee.