ECUADOR CHIRIMOYA
ECUADOR CHIRIMOYA

ECUADOR CHIRIMOYA

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$13.00

Our April Coffee of the Month is an exciting one, as we've never carried a coffee from Ecuador before. This coffee is medium in body, well balanced, and is very flavorful! It starts with subtle notes of sweet citrus in the front, then prominent notes of shortbread develop in the middle of the cup.  The finish is long and chocolatey with a hint of raspberry. This mild and flavorful coffee is the kind that you can drink all day long!

Roast Color: Medium-Dark

Cupping Notes: Shortbread, Chocolate, Fruit

Story: This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces, 150 hectares in totalsourced and curated by Galo Flores and Maria Alexandra Rivera“Chirimoya” is the title for the small-farm blend, in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes. Principal harvest months in Pichincha and Imbabura are June to September, but farms often continue picking through December. Ecuador’s namesake position on the Earth’s equator means that medium-altitude coffee enjoys practically a perfect year-round growing season, often with flowering and ripe cherry sharing the same branch most months. In addition to coffee it is common for farms in this area to grow any combination of potatoes, plantains, corn, sugar cane, cacao, soursop and chirimoya, and heart of palm. 

Coffee in Pichincha and Imbabura is processed at home on personal equipment and dried on hand-made structures and greenhouses. Cherry is depulped immediately after picking and fermented in sealed tanks (known as “anaerobic” fermentation) for 1-2 days. After fermentation, the parchment is thoroughly washed and moved to raised beds under shade canopy for a slow and even drying stage. In Galo’s words, “cultivating my coffee is an activity that allows me to apply and develop the skills and habits I’ve learned over the years; it’s also an essential resource for my family, since my wife, my daughters, and myself are all involved with the production and marketing of our coffee. Everybody in the family has a critical role in the coffee’s success.” Galo’s experience in the value chain has positioned his family well to help create opportunities for other farms by representing their coffees to exporters. 

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