Ecuador Tennessee Experimental Coffee (#029)
One further than our coffee subscriptions, enjoy a limited edition special guest coffee tasting experience
| Bolivia | Brazil | Colombia | Costa Rica |
| Dom. Republic | Ecuador | El Salvador | Guatemala |
| Honduras | Nicaragua | Panama | Peru |
| Burundi | Ethiopia | Kenya | Rwanda |
| Tanzania | Uganda | Indonesia | Yemen |
| 88 | 89 | 90 | 91 |
| 92 | 93 | 94-100 | Undisclosed |
| Washed | Natural | Anaerobic | Other |
| Espresso | Filter | Omniroasted |
About Ecuador Tennessee Experimental Coffee (#029)
Brewing Dealers was founded by Leo and Vedrana in Málaga, Spain; two coffee lovers driven by a simple idea: to bring truly remarkable coffees closer to people. The pair work closely with carefully selected farms and producers they trust - people who grow coffee with respect for the land and for everyone involved in the process. Every lot that Brewing Dealers select has a purpose: coffees chosen for their character, their story, and their ability to offer something memorable in the cup. From beautifully classic profiles to experimental fermentations and rare competition-level coffees, each bottle represents a search for something extraordinary.
For Brewing Dealers, coffee is not a commodity, it’s an experience. Built for those who enjoy discovering something different in every cup, from the highlands of Ethiopia to the mountains of Colombia or Panama, each release reflects the work of extraordinary producers and the constant pursuit of flavour. Each bottle is an invitation: to explore, to taste, and to see coffee from a new perspective.
Finca El Dorado, crafting precision with the Elder Family. Nestled in the fertile highlands of Ecuador, Finca El Dorado is a family‑run coffee estate where tradition and experimentation coexist in harmony. For generations, the Elder family has nurtured this land with care, cultivating varietals that express clarity, balance, and regional character. Their deep connection to the farm and commitment to quality have shaped every step of their coffee journey.
At El Dorado, the team blends time‑honored practice with scientific curiosity, especially through their experimental washed process. This method begins by harvesting only fully ripe berries, washing them and removing any floaters. The whole cherries are first fermented in bags for 72 hours, with gentle turns every 12 hours. After depulping, the parchment undergoes another 72‑hour bag fermentation, again with regular turning, before being rinsed thoroughly.
Once fermentation is complete, the wet coffee is spread across raised drying beds and tended with care, raking and turning every eight hours for a minimum of 10 days until the moisture level reaches the ideal range. Finally, the dried parchment is stored in climate‑controlled conditions, preserving the integrity of each bean.
Through this thoughtful washed process, the Elder family highlights the true essence of their coffee—clean, vibrant, and true to its terroir—while continuing to push the boundaries of Ecuadorian specialty coffee
Cupping NotesTropical / Cacao / Liqueur
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