Ecuador coffee, roasted in Australia

31 beans from 15 Australian roasters. The most common roasts are light, medium and medium light. The roasters describe these beans most often as citrus, berry, caramel & sweet and stone fruit.

Ecuador grows very little coffee and grows it high, in Loja and the valleys around Pichincha. The lots are small and the cup is delicate: floral, sweet and light bodied. It is usually one of the dearer coffees on a shelf for the same reason.