A relatively recent addition to our repertoire, having only bought coffee from Ecuador for the last three years, we visited the country in 2017 and again in early October last year to improve our understanding and more proactively source coffees. Even so, it still feels like a brand-new origin for us, from which we’re continually learning and having our expectations and preconceptions reset. Spending time in both Quito in the north and Zumba in the south, we're finally beginning to get a feel for just how varied coffees from Ecuador can be regarding cup profile.
We’ve lined up four coffees from the 2018 harvest to roast for filter coffee, two from the north and two from the south. Our hope is that by releasing them in pairs as a tasting pack we can better showcase Ecuador as a specialty coffee producing origin with the capacity to produce a range of diverse cup profiles.
First up we are comparing and contrasting coffees from Luis Alfonso Abad in Zumba and Ramiro Granda in Pichincha. To travel between the two closest towns by road you will almost double the distance as the crow flies, due to the sheer quantity of twists, turns and hairpin bends. A 16 hour drive through the country will connect you from Zumba to San Antonio in Pichincha, but you’d need to allocate a few hours of trekking either side to physically get from farm to farm.
The coffee trees grown under Amazonian forest shade on Finca La Chorrera, Luis’ farm, are Bourbon and Caturra, two varieties of coffee which we’re very familiar with and see often in countries like Colombia, El Salvador and Honduras. The cup is very balanced, smooth and sweet, with integrated fruit notes. Ramiro Granda’s coffee farm, Finca Ingapamba, located in the unique microclimate found in San Antonio of Ecuador’s Pichincha region is entirely comprised of Typica Mejorado, a cross between Bourbon and Geisha, which has begun to be planted throughout Ecuador after being developed in a variety garden in Pichincha. We often find this variety to taste floral and citric, with a delicacy and aromatic profile comparable to washed Ethiopian coffees. This particular coffee has a lot of juicy tropical fruit as well as these more delicate citrus and floral tones.
We hope after tasting these two coffees that you agree with us, that there are delicious coffees being produced in Ecuador. Let us know which of the two is your favourite!
Taste two coffees from Ecuador, one from Zumba and one from Pichincha, side by side.