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Ecuador – Las Tolas – 1Kg

Las Tolas is born of a project carried out with passion and perseverance for many years by Arnaud Causse. He has managed the plantation since 2004, which was the year he set himself the incredible challenge of planting coffee trees outside the traditional production areas, on land located just above the cloud line at an altitude of 1,700 metres. His aim? To produce a very different type of coffee, despite much more difficult production conditions. Mission accomplished, as the farm now produces coffee of an exceptional quality.

Located at the heart of the Andean Chocó department, which is one of the planet’s 7 biodiversity “hot spots”, the Las Tolas farm benefits from a limited and atypical production environment between clouds and forest. Several varieties of coffee are grown in its deep soil of a composition enriched by volcanic eruptions, namely Pacamara, Bourbon, Caturra, Catuai, Galapagos, Keya and Java.

The terroir was not initially considered suitable for coffee growing since conditions are extreme,far from ideal for this type of culture. Yet, according to Arnaud Causse, its altitude, soil quality and sunshine make it an ideal place for producing a coffee unlike any other in the world. It took 12 years of testing different varieties and different production methods to adapt successfully to the terroir’s climatic and environmental context.

Take a peek at our brew guides on how to get the best out of this bad boy.

Once roasted all our beans are sealed in our bags to maintain optimal freshness. If you would like we can open and grind the beans to your preferred setting. ie V60, French Press, Espresso. Just leave a note in the checkout cart and we will take care of the rest. 

€36.00€40.50
Availability: in stock

Last item in stock

Description

This juicy Special Edition coffee is bright and sweet with notes of milk chocolate, orange & candied lemon.

The Roast – Light

Farm – Las Tolas Estate

Region – Pichincha

Process – Anaerobic Fermentation

Altitude – 1700m

Variety – Pacamara

Drying Process – Under the sun on African beds for 15 days

Fermentation – 72 Hours in barrels

Enviroment – Mountainous

Producer – Arnaud Causse

Check out our Brew Guides here!

Did You Know?

Ethiopia is the original home of coffee, first emerging from the country in the 9th Century!

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