This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces, 150 hectares in total, sourced and curated by Galo and Maria Alexandra. “Chirimoya” is the title for the small-farm blend, in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes. Principal harvest months in Pichincha and Imbabura are June to September, but farms often continue picking through December. Coffee in Pichincha and Imbabura is processed at home on personal equipment and dried on hand-made structures and greenhouses. Cherry is depulped immediately after picking and fermented for 20-26 hours. This coffee is vibrant and sweet with notes of tamarind, brown sugar, melon.