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Ecuador - Nueva Esperanza

RESPONSIBLY SOURCED

METICULOUSLY ROASTED

GIVING BACK

Lemon Bar, Satsuma, Muscovado Sugar

Limited Time Offering  - The GG team is always excited for coffees from Ecuador. For a country so small, Ecuador is a major coffee growing country in the world. In fact, Ecuador is one of 15 countries in the world that exports both arabica and robusta plant species. Recently, Ecuador’s coffee production has been on the decline for many reasons, from the economy being dollarized in the early 2000s, to low profitability, and the aging out of many of the country’s coffee producers with no younger generation to take up the task. So it’s amazing when a coffee comes across our cupping table from a major coffee producing talent, Juan Pablo, who is only 23 years old and is producing such vibrant, ephemeral coffees. This coffee, from his farm Nueva Esperanza, is a shining example of how Ecuadorian coffee can look to the future. It’s a stellar washed lot with notes of lemon bar, satsuma, and muscovado sugar.If you’ve never had coffee from Ecuador before, pick up a bag and treat yourself because we promise this will become one of your favorite coffee regions.

Details

Profile Light
Producer Juan Pablo Malacatos
Region Palanda, Zamora-Chinchipe
Process Washed
Elevation 1700 masl
Variety Tipica, Mejorado

Source

Finca Nueva Esperanza is located in Palanda, Zamora-Chinchipe, Ecuador, and is managed by Juan Pablo Malacatos, a 23-years-old, second-generation coffee grower. The farm consists of 2 hectares of land, sits at an elevation of 1,700 m.a.s.l, and has around 7,000 coffee trees in production of the Typica Mejorado variety.

This Typica Mejorado lot begins when the cherries arrive at the wet mill.  They are then floated to remove over/under-ripe fruit and washed with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 70 hours. The coffee is then dried in a greenhouse structure for between 12-15 days, depending on the weather

Juan Pablo is one of the youngest producers we work with, at 23 years of age! He grew up on this farm and has lived there his entire life. The farm is actually his parents’, but they gave him 2 Ha to work with and right off the bat, he decided to focus on specialty, starting with an exceptional variety! He planted these trees 4-5 years ago and this was his second real harvest. 

Since his farm is only 2 Ha in size, Juan Pablo doesn’t need to hire any full-time employees. However, during the harvest, they do what is called a “minga” in Spanish, which means families from different farms rotate working on each other’s farms. The work is mostly related to picking, but could involve other harvest tasks.

 

Lemon Bar, Satsuma, Muscovado Sugar

This coffee supports Central Texas Food Bank

Lemon Bar, Satsuma, Muscovado Sugar

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