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compared to 1500-2000kg on the standard stainless steel
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and dried on raised tables for 25–30 days until they reach the perfect 10
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hibiscus and that unmistakably juicy Sweet Valley character
A.M.O.C. - /053 Ecuador - Juan Abad Squall Series compared to 1500-2000kg on the053 Ecuador Juan Abad Juan Abad has cultivated coffee for 18 years at Finca El Pino, nestled in the hills of Zumba, Zamora Chinchipe. In recent seasons, the potential of exotic varieties and refined post harvest techniques has become increasingly evidentdriving both quality and value in the specialty market. In pursuit of excellence, Juan is developing a nursery planted with Chiroso and Geisha, targeting his first harvests within three years.
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