ECUADOR // GALO DAVALOS

Notes of Mango and Chocolate Covered Hazelnut sweetness.

As an accomplished and seasoned dairy farmer, Galo has now entered the exciting world of coffee farming, and this is his first year selling his lot outside of Ecuador! He grows his beans in the Pichincha Region of Ecuador at an altitude of 1700 meters. This washed Caturra variety is fermented for 24 hours after being washed and is then dried for 21 days on raised beds to reach desired moisture content. All of his hard work shows in this bold and balanced cup of Ecuadorian coffee. Galo Davalos yields Tart Green Apple notes when cupped, and bright Mango notes when brewed up. We are also picking up on notes of Hazelnut, Chocolate, Pear, and Bit-O-Honey candies. This coffee is well balanced with impressive and solid scores across the SCA (Specialty Coffee Association) cupping form. It's smooth malic acid perfectly compliments the cups Apple and Mango tartness, with a Chocolate Covered Hazelnut sweetness finish that only gets stronger as the cup cools. Overall, Galo Davalos is scoring near 86 from the cupping table (that's very high!). Run, don't walk, to try this coffee!

Special denotes a small lot of extra special coffees either by rarity, variety, or processing.