While in Ecuador, you get to know usually the potential of the blend of the different EET clones. Yunga is the first example of processing EET103 separately allowing for a discovery of its really distinct character; processed in fermentation wooden boxes for longer time than traditionally done, Yunga is the rollercoaster of flavours. Dynamic and balanced, it expresses nectarine juicy fruitiness as a first punch, while it further rolls out a blend of gardenia fragrances ending up to grapefruit honey and raisin bread sweetness.
peach, raisin bread, banana pudding, mellow floral
nectarine, gardenia, cherry hints, pomelo, tobacco
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
20'
Roasting conditions
Varietal composition: EET-103 (28% lila; 0% white)
Pulp pre-conditioning: overnight in bags
Fermentation method: cascade-type boxes
Pre-drying: 24h; 5-6 cm
Drying: 8 days on perforated beds
Producer:CORPORACIÓN FORTALEZA DEL VALLE
Coordinates:00° 50' 03.58" S 80° 09' 19.46" W
Availability: ~25 MT/year
Contact: arman.vera@hotmail.com
Phone: +593979018005
