Ecuador Washed Double Fermentation

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. Pinchincha is both a region in the South-Central part of the country, and also the name of the mill that processes the coffee there.  The coffee is fair trade and organic certified and grown by the Josefina Estate which we've had a lot of gems from in the past, and the farm is continuing to impress. This is a tiny microlot of beans that they experimented with a Double Fermentation Washed Process instead of the normal washed process. It's called Double Fermentation process because the coffee is fermented as normal, washed, and then put through the fermentation tank a second time to bring out a sweeter, more fruity, more complex mug of coffee.  This is best as a light roast coffee. It's not all that finicky to roast, but you do have to keep it light