The cup is very nice, mild, fairly light-bodied. It is markedly sweeter than our other Ecuador micro lot, and light roasts have a nice bracing lemon tea quality. With a bit more roast, the cup balances out with slightly less brightness and an attractive brown sugar sweetness. 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 a single small producers in at town called El Batan. Well, you could call it a town, but El Batan has only one store. Valentin Chinchay has a farm adjacent to that store, with altitudes ranging from 1770 to 1820 meters . 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 dry fragrance has a nice, soft sweetness, caramel with apple and apricot accents. The wet aroma has a similar sweet caramel and malt syrup scent, with traces of mulling spice, and apple. The cup is very nice, mild, fairly light-bodied. It is a markedly sweeter than our other Ecuador micro lots, and light roasts have a nice bracing lemon tea quality. With a bit more roast, the cup balances out with slightly less brightness and an attractive brown sugar sweetness. Like the other Ecuador lots, it has a lot of character from the cultivar, Typica, and shares characteristics with nice Mexico Oaxaca coffees I remember from the past.