ecuador coffee
Hakuna Matata - Ecuador
by café pascal - torsplan · stockholm, sweden
you'll taste stone fruit before peach. this is hakuna matata - ecuador, a honey ecuador from café pascal - torsplan.
the bean
- origin
- ecuador
- region
- pichincha
- process
- honey
- status
- in stock
common questions
What does Hakuna Matata - Ecuador taste like?
expect stone fruit and peach up front, with floral hibiscus character and a sweet finish that moves through honey and honeycomb. the honey process gives it a rounded, syrupy quality rather than a clean or bright cup.
How is Hakuna Matata - Ecuador grown and processed?
this coffee comes from the pichincha region of ecuador and is processed using the honey method, meaning the coffee is dried with some of the fruit mucilage still on the bean, adding sweetness and body to the final cup.
How should I brew Hakuna Matata - Ecuador?
filter brewing methods work well here, as they allow the peach, stone fruit, and honeyed sweetness to develop without muddying the floral notes. a v60 or chemex with water around 90-93°c is a solid starting point.
about café pascal - torsplan
the kind of place that gets better the more you know about it. café pascal's torsplan outpost sits on gävlegatan 22, which puts you in the quieter stretch of vasastan before the city gets too loud, and that's not nothing. they roast their own coffee, which means what's in your cup came through their hands from green bean to bag, not a middleman's catalogue. that specificity tends to show. the locals who come back regularly aren't doing it out of habit alone, they're doing it because the coffee holds up to scrutiny. if you're in stockholm and you care about where your beans come from, this is the address you write down. start with a filter coffee in the morning, when the street outside is still finding its pace.
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