We are starting to work more with small producers in the Cariamanga and Espindola areas of Ecuador, near the border with Peru. The cup has real "Typica" character, mild in it's flavor attributes, but opening up as it cools. Initially, light body, almond roast taste and a slight floral sweetness are evident. As it cools sweet ripe orange emerges with hibiscus tea and almondy finish. City to City+ roast level.
We are starting to work more with small producers in the Cariamanga and Espindola areas of Ecuador, near the border with Peru. The area has fantastic potential, but the prices for coffee have been so low historically that many small producers have simply given up on coffee. For those who continue, producing a rough form of natural dry-process coffee they call "bolla" locally has been an option. Unripe and ripe coffee are picked together, and the market price the bolla fetches barely makes harvesting worth the effort. But working with a local cooperative, Fapecafes and the larger coop ProcafeQ, we now have the opportunity to identify special microlots and buy carefully produced wet-process lots, or to build a blend from lots too small to export (as we do in Colombia and other places). This has opened up new possibilities for us, and this offering is from our first arrivals of this new Ecuador program. Teofilo Jimenez is an elder in the El Guabo community and has been producing coffee for some 35 years. It's a subtle coffee, but has some amazing qualities. The dry fragrance is very "Typica-like" ... it expresses the cultivar well. I get an amazing fresh raspberry scent, quite stunning! The wet aromatics after adding hot water are syrupy and sweet, and at City roast have a mild toffee scent. The cup too has real "Typica" character, mild and restrained in it's flavor attributes, but opening up as it cools. Initially, light body, almond roast taste and a slight floral sweetness are evident. As it cools it really comes on; sweet ripe orange, hibiscus tea, almondy finish. It passes from sweetness to slightly savory-nutty finish as it leaves the palate, and enjoyable transformation. I returned to the cups when it was completely cool to find peach and apricot jam notes. I kept my roasts light to capture the subtle character of this coffee. I don't suggest anything dark here, not even Full City. Let it rest, and pay attention to the cup as it loses temperature, because that's when I think it really shows it's unique qualities. This is a great choice for vacuum brewing.