Skip to product information
1 of 4

Pair Cupworks

#87 Wash-Processed Coffee Beans from Ecuador

#87 Wash-Processed Coffee Beans from Ecuador

Regular price $16.75 USD
Regular price Sale price $16.75 USD
Sale Sold out
Floral Lime, Molasses, & Chocolate -- This coffee’s got smooth moves! These beans represent growers in the Chito municipality in Zamora Chinchipe, Ecuador. Operations were headed by Juan Peña and his team at CafExporto. We love this coffee for its classic washed flavor profile. It's balanced with just enough acidity to add complexity, yet easy to drink.

  • Origin: Chito municipality, Zamora Chinchipe province, Ecuador
  • Elevation: 1600 - 1800 masl
  • Growers: Select producers from the Chito community
  • Producer: Juan Peña and CafExporto
  • Varietal: Sarchimor, Caturra, SL-28, Catimor, Castillo, Colombia 6
  • Processing: Wash-processed
  • Harvest Time: May-August

From the importer, Royal Coffee:

From Juan Peña and his team at CafExporto, producers of some of Ecuador’s most famous microlots, comes a new project: a top-tier regional blend from Ecuador’s far south, produced entirely according to the same protocols as Hacienda La Papaya, Juan Peña’s award-winning farm...

Royal buys a number of microlots from Hacienda La Papaya annually, and when we learned the same team was partnering with select growers in Ecuador’s far south to produce a regional blend as exacting in process as La Papaya, we were immediately intrigued. After 2 years of establishing protocols for fertilization, harvesting, processing, and farm renovation, Juan and his team are proud to present a coffee they feel showcases the best, cleanest version of a southern Ecuador blend.

96% of the coffee is produced by just 7 growers in the Chito area: Rubén Cunia, José Jiménez, Pablo Guerrero, Melania García, Flavio Muñoz, Tuto Villaces, and Marco Abad. The remaining 4% comes from a few new farmers in the Morona-Santiago and Limón Indanza provinces, to Chito’s north. All participating farms practice rigorous cherry selection during harvest, depulp their coffees same day as picking, and ferment for 48 hours under water. Parchment is dried on raised beds in greenhouses with retractable sides to allow for select periods of airflow, which helps unwanted humidity escape and keeps temperatures stable. All dried parchment is stored in GrainPro bags on site for quality evaluation by the CafExporto team.

Zamora Chinchipe, in which Chito is the southeastern corner, is one of Ecuador’s southernmost provinces. This part of the country is almost entirely high elevation and is covered in various microclimates of páramo (alpine tundra) humid forests, and jungle. This stretch of the Andes is a kind of ecological bridge between the vast inland Amazonian basin to the east, and the coastal desert of northern Peru. It’s a unique blend of humid and arid zones with an elevation and fertility that privileges specialty coffee production. Zamora Chinchipe in particular, because of its closeness to the Amazon, is associated by Ecuadorians with an unparalleled natural wealth, and coffee producing areas are interspersed with national parks and protected forests. Farmers were paid an average farmgate equivalent of $3.01/lb for green, exportable coffee...
View full details