Los Planes
Bracaromos Auction #1This delicious washed process Typica was the #1 rated coffee at the local Bracaromos auction. We taste fresh plum, cacao, and violet
Irma Tocto owns a 10-hectare farm called Los Planes, a farm of around 6,000 coffee trees.
This coffee was the number 1 rated lot in the locally hosted Bracaromos auction, held between two fair trade organic cooperatives in an effort to highlight the potential return and benefit of high-quality microlots, while showcasing the producers of the cooperatives.
For a long time, most of Ecuador’s coffee production was for commodity-grade export or the production of freeze-dried coffee–it’s only recently that the potential of the country’s coffee production has been really explored.
A northern border with Colombia and a southern with Peru means Ecuador shares an ideal climate and geography for high-quality coffee production. The country’s elevation ranges from sea level all the way up to over 2,000 meters, which represents a great level of variance in both terrain and climate.
The lot was picked ripe and depulped the same day, before being fermented underwater for 17 hours and then set to dry on raised beds for 15 days.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Learn how long and why you should wait in our brewing window recommendations.
Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from
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 region sits east of Loja with high rates of organic production
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.
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