Ecuador Zumba Microlot Especial

This is a lot from small producers in the Zumba area, which is adjacent to Espindola and on the Peru border as well. There is a lot of caramel sweetness in the cup, a viscous mouthfeel, panela sugar flavors, and a clean finish with a touch of citrus zest. It's a straight-forward coffee, clean, and similar to some of the best coffees we used to get from Oaxaca Mexico (also planted widely in Typica). As it cools, a caramel custard flavor is evident. City+ to Full City.
Out of stock
86.6
  • Process Method No
  • Farm Gate Yes
Region South America
Farm Gate Yes
Grade SHG
Appearance .0 d/300gr, 17-19 Screen
Roast Recommendations City to Full City is recommended. I preferred City+ roast overall.
Weight 1
NULL
We are starting 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 Zumba area, which is adjacent to Espindola and on the Peru border as well. 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 coffees are picked together, and the market price the bolla fetches barely makes harvesting worth the effort. But working with a local cooperative, ACRIM and their parent ProcafeQ coop, 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. The Zumba lots were from producers too small to export, some less than a single bag of coffee, so we combined the best to form the Zumba regional blend. Yes, it is "Especial." 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. It's in the cup too; the dry fragrance is mildly floral, sweet, with a soft caramel scent too. The wet aroma is syrupy sweet, and this follows through in the cup too. There is a lot of caramel sweetness in the cup, a viscous mouthfeel, panela sugar flavors, and a clean finish woth just a touch of citrus rind. It's a straightforward coffee, clean, not so complex, and similar to some of the best coffees we used to get from Oaxaca Mexico (also planted widely in Typica). As it cools, a caramel custard flavor is evident. It's a mild cup overall, with a very balanced roast bittersweet note, and not detectable fruit notes in the cup.