New Arrivals from Ecuador and Colombia
Super stoked to share about our first coffees from Ecuador and a delicious natural Colombia coffee. Read on below, or watch the video here
https://youtube.com/shorts/UDO3XR6tH7U
ECUADOR | MILTON VILLAVICENCIO
[EK-WUH-DOOR • MIL-TIN • VI-LUH-VUH-SEN-SEE-OH]
Process: Washed
Elevation: 2,200 masl
Region: Cahuasqui, Imbabura
Varietal: Caturra
Tangerine, Hibiscus, Raisin
Finca Cahuasqui, owned by Milton Villavicencio is located in the eastern part of Imbabura near one of the oldest towns in the region, Cahuasqui. Villavicencio is one of the few in the region who relies on farming instead of mining.
Bright clean cup with notes of tangerine and hibscus.
Founded in 2013, Finca Cahuasqui is owned by Milton Villavicencio. It is located in the eastern part of Imbabura near Cahuasqui, one of the oldest towns in the region dating back to 1513. In the Ecuadorian Andes, the farm sits at an elevation of 2300 masl. Villavicencio is one of few in the region who continues to rely on farming rather than mining. Finca Cahuasqui has 3 hectares dedicated to growing Caturra. Harvest typically runs from June to September. They use a traditional washed process with a 48-hour fermentation period. Villavicencio hopes to one day create an association and collection center for the region to increase specialty coffee production from Cahuasqui.
ECUADOR | MAPUTO
[EK-WUH-DOOR • MUH-POO-TOW]
Process: Washed
Elevation: 1,350 masl
Region: La Perla
Varietal: Typica
Floral, Caramel, Melon
Grown on the Maputo Farm in La Perla Ecuador by Henry and Verena Gaibor, who met in Burundi while volunteering during a humanitarian crisis. They returned to Ecuador to pursue their other passion — coffee!
Floral and delicate cup with notes of melon and caramel.
The farm Maputo is owned by Henry Gaibor and his wife, Verena. They operate a micromill and control their own wet-milling and drying. The couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure. Together, they are doing everything right when it comes to picking, processing, and drying coffees, Piero Cristiani says the Gaibors are producing "some of the best coffees I have ever tasted." The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra. Henry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. The area where the farms are located has a specific microclimate: Even though it's relatively low altitude for Ecuador around 1,350 meters, humidity is high and a visitor often sees mist hovering over the coffee fields in the afternoons. It becomes much cooler at night, as well, and the unique combination of characteristics gives their coffees a very special quality.
COLOMBIA | MANOS JUNTAS
[KUH-LUM-BEE-YUH • MAH-NOUS • HOON-TAS]
Process: Natural
Elevation: 1,400 - 2,200 masl
Region: Cauca
Varietal: Castillo
Blackberry Jam, Red Wine, Clove, Chocolate
This natural process Colombia from the Manos Juntas micromill is from producers of surrounding farms in Cauca.
Complex, deep sweetness of blackberry jam and wine. Subtle notes of clove and chocolate.
Manos Juntas is a micromill in Sotara area of Colombia's Cauca region. The entire concept of this micromill is based on simplifying tasks and responsibilities. This particular offering was first purchased in its cherry form when delivered to the mill on the day of harvest. Upon arrival, the Brix and pH were recorded, and the cherries are placed in large hermetic tanks for a five-day-long anaerobic fermentation: Each tank is labeled with the name of the producer, to retain traceability. During this period, nitrogen gas is introduced into the tanks in order to stimulate the yeast. Brix and pH are measured constantly through this process and are used to determine the stopping point for fermentation; the coffee is then subjected to 68°F temperatures in order to cease fermentation and remove the yeast and other microorganisms. For Honey-processed coffees, the cherries are then depulped and dried with the mucilage on in raised beds under shade. For Naturally-processed coffees, the cherry is then "aged" in tanks for a period of five more days before they are taken to solar dryers. Drying takes 30–45 days. Oncedried, the coffee is cupped and samples are sent. They are then approved, milled, and shipped. Producers get paid upfront for their coffee, typically producers have to wait 35 to 40 days for coffee to dry before selling it. Producers involved are from surrounding farms. This means they need only to travel a short distance to deliver coffee, as opposed to driving many kilometers into town. Coffee infrastructure, like drying beds, fermentation tanks, and depulpers, can be very expensive to purchase and maintain. With this model, farmers can forgo all of this hassle and focus on maintaining healthy trees.
Thanks for reading, now go drink some outstanding coffee!