Ecuador Microlot Grupo Tundurama

The cup has nice stonefruit notes (peach, dried apricot) with a malty caramel backdrop, as found in the aromatics. The peach lingers into the finish, paired with hazelnut roast tone at City+. Like the other Ecuador lots, it has a lot of character from the cultivar, Typica. City to Full City.
Out of stock
86.5
  • 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 LB
Recommended for Espresso Yes
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 Tundurama Canton (county), which is basically a district of Loja as well. The entire 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 Tundurama lots were from many small coffee 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 Grupo Tundarama region lot. 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 dry fragrance has caramel sweetness, malty in the lighter roast and more milk chocolate at FC roast. There's a floral hint, as well as cantaloupe melon. The wet aroma has a almond-hazelnut character, and a trace of peach. The cup has nice stonefruit notes (peach, dried apricot) with a malty caramel backdrop, as found in the aromatics. The peach lingers into the finish, paired with hazelnut roast tone at City+ roast. 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. It's a very nice, if not somewhat restrained coffee, quietly balanced.