Ecuador Peach Cobbler
INTRODUCING ECUADOR PEACH COBBLER — A RARE VARIETY FROM THE VALLEY OF LIGHT
Ecuador Peach Cobbler comes from the sun-soaked Yunguilla Valley — a warm, open valley in the Andean foothills of Ecuador that gets nearly 300 days of sunshine a year. The result is coffee that tastes exactly like that sounds: bright, sweet, and alive. Grown on the legendary Yunguilla Farm by one of Ecuador's most decorated producers, this is a naturally processed Sidra, harvested by hand at peak ripeness, and dried slowly under the Ecuadorian sun for up to 30 days.
The cup opens with juicy sun-ripened peach, which transitions into dark red fruits, and finishes with a lingering caramel sweetness. It's the kind of coffee that makes you stop mid-sip and just be present.
Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach.
COFFEE DETAILS AND BREW GUIDES
Origin: Ecuador
Region: Yunguilla Valley
Producer: Juan Peña
Processing: Natural
Variety: Sidra
Elevation: 1,500m
POUR OVER BREW GUIDE
Brew Device: Origami with Cone Filter
Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F
Steps:
- Rinse the filter with hot water and discard the rinse water.
- Add 18g of coffee to the brewer.
- 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
- 0:30 – Center pour 80g of water to reach 140g.
- 1:00 – Center pour 80g to reach 220g.
- 1:30 – Spiral pour 80g to reach 300g. Goal Finish Time: 2:05–2:20
FELLOW AIDEN GUIDE
AUTOMATIC DRIP MACHINE GUIDE
Recommended Ratios: 6 cups water | 58g ground coffee 10 cups water | 95g ground coffee
Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.
FRENCH PRESS GUIDE
Coffee: 30g of medium grind coffee Water: 500g at 205°F
Steps:
- Steep for 4 minutes.
- Stir coffee and scoop off excess foam.
- Plunge ¾ of the way to the bottom.
- Pour coffee and enjoy.
AEROPRESS GUIDE
Coffee: 11g of medium fine grind coffee Water: 200g at 205°F
Steps:
- Steep for 2 minutes with piston inserted.
- Swirl coffee.
- Steep for 30 seconds with piston still inserted.
- Slowly plunge all coffee out.
Ecuador Peach Cobbler
Sale price$30.00
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Ecuador Peach Cobbler
Sale price$30.00