Ecuador

German Castillo Giron

Released March 28, 2018

Tasting notes

Grape hubba bubba, rockmelon, sherbet
Medium bodied with medium acidity

It’s been over a year since we shared a coffee from Ecuador, and we’re celebrating the return with this delicious coffee from the farm of German Castillo Giron.

His farm is located amongst the Amazon rainforest, in the province of Zamora-Chinchipe in Ecuador’s south east and not far from the border with Peru.

Surrounded by jungle and virgin forests, it’s a very difficult farm to access. The journey in starts with a two hour drive from Zumba, the nearest major town, and then a further three hours travel on foot.

The region’s remote and exotic location makes this farm unique for its biodiversity and microclimates. German believes that “The sustainable progress and development of communities can only be done by getting together, working as a team, and respecting the environment together.”

We’re very excited to be getting more coffee from Ecuador as it has the potential to be one of the most interesting origins for specialty coffee. Already known to be one of the most biologically diverse countries, Ecuador has the largest number of plant species per square metre in the Americas: a big positive for coffee growers as it provides a set of unique growing conditions for a great range of coffee plant varietals.

Though relatively new to specialty coffee, we think this region has lots of untapped potential as they get access to more tools and education to keep lifting quality.

What makes up Ecuador German Castillo Giron?

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees


The Zamora Chinchipe region of Ecuador

The region sits east of Loja with high rates of organic production

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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