Ecuador La Marquesa Fruit Punch Co-Ferment | fruit macerated coffee | 6oz bag of whole bean coffee | Equator Coffees

Ecuador La Marquesa Fruit Punch Co-Ferment | tastes like raspberry, chocolate truffle, watermelon | Equator Coffees

Ecuador La Marquesa Fruit Punch Co-Ferment | Single Origin Light Roast Coffee | Equator Coffees

Ecuador La Marquesa Fruit Punch Co-Ferment

Combined with good soil and climate conditions, Finca La Marquesa's sustained and consistent sunlight hours on the Equator help to create coffees with high sweetness and complexity.

This experimental single origin lot, nicknamed "Sidra Sunset" by producer Ximena León, underwent a co-ferment process with tropical fruit juices, resulting in a coffee with a vibrant fruity aroma and flavor, without compromising on clarity in the cup.

Whole bean only | Roasted fresh & shipped from the Equator Coffees roastery every Wednesday

Whole Bean

Size

cecom-special

6oz

save 5% per oz

12oz

Flavor Profile

Origin
Vilcabamba, Loja, Ecuador
Tasting Notes
Sweet and fruity with flavors of raspberry and watermelon, rounded out by smooth chocolate truffle.
Roast Level

Light Med Lt Med Med Dark Dark

Origin Story

Ximena León

La Marquesa’s proximity to the equator means the farm experiences a greater exposure to sunlight due to sustained and consistent daylight hours. This extended sun on the coffee plants, combined with good soil and climate conditions results in a coffee with high sweetness and complexity.

Coffee production at La Marquesa is a family affair. The owner, Ximena León and her son, Hubert Ontaneda, collaborate in processing the coffee. Albertina Toledo, Ximena’s grandmother, still hand-selects coffee cherries during the harvest season with an expertise she’s honed for decades. Their knowledge and skills are clear in experimental lots like this one, which they nicknamed Sidra Sunset. This lot of Sidra and Typica variety coffees was depulped, and then underwent a fermentation process with the addition of tropical fruit juices. Under the hands of the experts at La Marquesa this resulted in a coffee with a vibrant fruity aroma and flavor, without compromising on clarity in the cup.

Altitude

5,577 feet

Variety

Sidra, Typica

Processing

Washed Co-Ferment

Why We Love This Coffee

We purchased this unique lot through the Ecuadorian coffee exporter Kilometro Cero. Our head roaster, Michelle Fleming, was introduced to Gaby Correa of Kilometro Cero in Guatemala at a coffee fermentation training camp. When Gaby visited the Equator Coffees roastery in May of this year, the offer sample of this coffee was our team’s clear favorite for its memorable flavor profile that left everyone wanting more.

Gaby Correa founded Ecuador’s chapter of the International Women’s Coffee Alliance (IWCA). Many women from Equator Coffees’ team have been members or held board positions with the IWCA. We are thrilled to present a coffee with a women led value chain from farm to export to roaster.

Sustainably Sourced

Good Coffee, Better Planet

We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.

As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.

Ecuador La Marquesa Fruit Punch Co-Ferment

Flavor Profile

Origin

Tasting Notes