"Ecuadorian coffee has been gaining popularity around here and I have been very curious to roast it myself. It almost tastes like Ethiopian as this is an Ethiopian variety but compared to the pop and vivid Ethiopian Halo of this season, this coffee reminds me of Japanese flavor palate, and I found the contrast of those two interesting. A great cup suited to enjoy while putting your feet up, watching the trees play with sunshine and breeze."

- Head Roaster Kosuke

Temperature progression is at the faster end of the spectrum, but since the bean size are relatively big for Ethiopian coffee that will help provide us some relief.

We lowered the charge temperature by 5°C and slowed down the process. After the first crack, we kept the process relatively short to preserve the delicate flavor. We roast this like Ethiopia, and it tastes like Ethiopia- 10 mins and up to 198.5°C.