This is an experimental anaerobically fermented and washed coffee from Pichincha, Ecuador, produced by Galo Morales on his farm Finca Cruz Loma. The flavor profile is clean, tropical, and balanced with complex notes of mango and blackberry, a candy-like sweetness, and a lemongrassy finish. Our roasters found the coffee to take heat quickly and to perform best when progress through Maillard is paced moderately and the end temperature is low. When brewed our baristas noted its excellence and flexibility on many filter drip options and speculated it would make a great iced coffee and espresso.