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Milton Rivadeneira's Coffee

Altitude: 7,000ft. • Freshly Roasted • 12oz.
Regular price
$16.99
Unit price
 per 
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Milton Rivadeneira's Coffee

  • Location

    La Carolina, Imbabura, Ecuador

  • Altitude

    7,000ft. above sea level

  • Process

    Washed

  • Flavor

    Citrus, Dark Chocolate

  • Other Crops

    Oranges, Grapefruits, Pitajaya

Milton Rivadeneira

Arturo first met Milton at a coffee conference in Ibarra, Ecuador, the fall of 2017. At the meeting, Milton told Arturo about his plantation and invited him to visit. A month later, Arturo and his family took a 15 hour bus ride to explore Milton’s farm in Imbabura. Fast forward five months, and Shane is in Ecuador. Arturo tells him all about Milton’s incredible plantation. The two waste no time and leave from Arturo’s home in Zaruma the very next day. After one sip of Milton’s coffee, Arturo and Shane knew it was meant to be. The first 5,000lbs of coffee from Milton’s farm arrived in the States in early August of 2018.

Roast Profile

MEDIUM ROAST

A medium roast is medium brown in color with a stronger flavor than light roasts. However, a standard medium roast will not have any oil present on the surface of the beans. This is the most common roast used in the United States, thus it is frequently referred to as the ‘American’ roast. Our medium roast is crafted to ensure a smooth, milk chocolate finish that gently brings out the notes of each farmer's incredible coffee.

DARK ROAST

Depending on the intensity of the roast, these beans will be dark brown with greater levels of oil present on the beans. These beans will be more bitter than any of the other roast types. It is important to note that the darker the roast - the less the acidity. Our dark roast is crafted to ensure a bold, dark chocolate finish that brings out the powerful notes of our farmer's incredible coffees.

Process

WASHED

For Washed Processed Beans, the husks are removed from the coffee cherries. They are then cleaned thoroughly before being set out on drying tables to dry. This drying process is a very important piece of the coffee puzzle. A bean with too much humidity will have a short shelf life. The humidity level wanted for coffee is between 10-12%.