Listen, it’s Ecuador. We love what they do & always need more. And frankly, we think you need more, too. So brace yourself, cuz we got a real humdinger headin’ yer way. EL SAUCE. It means the willow in Spanish, not “EL” Sauce, like something you might find at Bridge & Pratt Station in Philadelphia (thankfully). More specifically, it's a sort of colloquial name for the sub-region "Quilanga," where the majority of the producers live. With elevations that span between 1700 & 2100 meters above sea level, this region certainly has the elevation part of coffee growing down. El Sauce is one of the oldest coffee growing regions in Ecuador & folks mostly grow a version of Typica (known as Criollo) & Bourbon varieties of coffee down there. Those varieties make up 70% of this lot with Pacas, San Salvador, & Catimor making up the remaining 30%. Once harvested, cherries are depulped, dry fermented for 24 hours, washed, & dried for 2 weeks. All in all, these factors, plus some dang hard work, create great coffee that is sweet, sparkly, & super fragrant. Hope ya dig it! <3 btc