This is a lot from 3 small producers in the Espindola area. The cup has caramelized sugar sweetness, vanilla, stone fruits, light body, root beer spice accent in the finish as it cools. I think it expresses the Typica cultivar flavor well. City to Full City.
Last year we started to work more with small producers in the Cariamanga and Espindola areas of Ecuador, near the border with Peru. This is a lot from small producers in the Espindola Canton (county). The area has fantastic coffee 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 is picked together, and the market price the bolla fetches barely makes harvesting worth the effort. But working with a local cooperative, 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 (the case with this lot). This has opened up new possibilities for us, and this is just our 2nd year of the Ecuador program. The Espindola lots were from 3 producers who had distinctive coffees but were too small to export, some less than a single bag of coffee. So we combined the best to form the Espindola region lot. Producers included in this lot are Eloy Vicente, Juan Rosillo and Fernando Reyes. Like the other coffees in the area, the plants are old Typica and you can see this in the elongated bean form of the green coffee.
The coffee fragrance has a nice caramel-malt sweetness in the lighter roasts, with just a trace of floral ester notes, turning to a more straightforward caramel scent at Full City. In the wet aroma, a jammy fruit scent, apricot/peach, is drawn from the City roast cups. The cup is marked by the same caramelized sugar sweetness evident in the aromatics, accented with vanilla. The lighter roast has mild stone fruits. Full City roast has an interesting savory quality, a touch of aromatic cedar, with a good sweet-bittersweet balance. The mouthfeel is light, and there is a bit of root beer spice accent in the finish as it cools. It's not a super complex coffee, more straight-forward and with "classic" restraint. I think it expresses the Typica cultivar flavor well. I remember fondly the same flavor profile from a Mexico Oaxaca coffee, also a pure Typica. I really like the SO espresso I made from the FC roast of this coffee - very tangy chocolate-almond notes with spicy accents.