ABOUT THIS COFFEE:
FACTS & FIGURES:
Processing: Fully Washed
Producer: Patricio Jijon
Harvest: April – July 2016
A juicy, super clean coffee. Look for loads of tropical and stone fruit flavours with a sweet caramel undertone. Passion fruit, nectarine and peach notes. With milk, Fruit Salad sweets.
Ecuador is a relatively new specialty origin. The country produces a sizeable annual production of low-grade natural Arabica and Robusta coffees that go mostly to the instant coffee market, but production of high quality washed Arabicas is a tiny 100 sea containers per year.
To put that into context, neighbouring Colombia produces around 32,000 containers per year, Peru 12,000 and Bolivia 300 (some single farms in Brazil produce more than this).
El Guayabal (which means ‘place where the Guavas grow’) is located in the country parish of Nanegalito, about ninety minutes drive from the capital Quito and is situated almost exactly on the equator. This area of Ecuador was home to the Yumbo people, an ancient civilization that pre-dated the Incas and farmed the land for fruit and vegetables including Guava. The region is heavy with Yumbo tombs, raised pyramids and ancient baths or ‘piscinas’.
El Guayabal is a small farm with just 5 hectares of land under coffee. The owner Patricio bought the farm eight years ago due to his passion for coffee and the local area. All of his coffee is caturra and is grown under shade of Ingas and Plantain trees.
Coffees are fully washed and patio dried and the high altitude combined with the beneficial climatic conditions of being located right on the equator make Pichincha a perfect microclimate for producing high quality coffee.