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Alfredo Ochoa's Coffee

Altitude: 4,200ft. • Freshly Roasted • 12oz.
Precio habitual
$16.99
Precio unitario
 por 
Los gastos de envío se calculan en la pantalla de pago.
Alfredo Ochoa's Coffee
  • Grind: Fine
  • Roast: Dark
  • Process: Honey

  • Location

    Curitejo, San Roque, Piñas, Ecuador

  • Altitude

    4,200ft. above sea level

  • Process

    Honey

  • Flavor

    Sweet, Milk Chocolate

  • Other Crops

    Cacao, Oranges, Lemons

Alfredo Ochoa

Alfredo was one of the first farmers Shane interviewed during his Mercer On Mission trip in the summer of 2016. Alfredo spoke about the growth his plantation had undergone in recent years, and how he was committed to producing only the highest quality coffee. The only problem? A lack of demand for coffee in Ecuador. Fast forward one year: Shane returned to Alfredo’s plantation with Arturo. The three walked all throughout the beautiful rows of coffee plants, observing the fruits of Alfredo’s labor. In August of 2017, the first batch of Alfredo’s coffee arrived to The States. 

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

HONEY

For Honey Processed Beans, the husks are removed from the inside of the coffee cherry. The husks, unlike the washed processed, are never rinsed and are then fermented with local honey for up to 72 hours. Afterward, the fermented husks are dried completely. Our honey processed coffees have a deliciously sweet, milk chocolate aftertaste!