Ecuador Pichincha

Ecuador coffee is a rarity.  They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck. Pichincha is both a region in the South-Central part of the country, and also the name of the mill that processes the coffee there.  This coffee is grown by an estate called Cruz Loma. This is best as a light roast coffee. It's not all that finicky to roast -- there's a pretty good range of roasting profiles and ending temperatures that work with this bean.  Our favorite roast is smack dab between first cracks and second cracks.  So about a minute after the first cracks end, and about a minute before the 2nd cracks begin (with an air roaster, your times will be much shorter than this).  As you go darker, you lose the sweetness and floral notes of the coffee.  It's still good coffee, all the way up to the 2nd cracks. The lighter you take it the more