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Ecuador - Chirimoya

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Ecuador - Chirimoya
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Price: $21.25

Ecuador - Chirimoya

Fully Washed, Sun Dried, Limited Edition

Lemon-lime, Tamarind, Jasmine, Syrupy

This coffee is sourced and curated by Galo and Maria Alexandra.
It is a blend of various small family farms from the Pichincha and Imbabura provinces.

“Chirimoya” is the title for this excellent small-farm blend, given in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes.

Ecuador's namesake position on the Earth's equator means that this medium-altitude coffee enjoys a practically perfect year-round growing season.

This coffee is a real treat and I hope you enjoy it!

General Flavor Observations
Ecuador - Chirimoya

While grinding the coffee the aroma was extremely pleasant and enticing, with wonderful floral notes of Jasmine and mild nuttiness.
The body is mild to medium and the mouth-feel syrupy.

In the cup you will find various notes ranging from chocolate, caramel, apricots, dates, and lemon-lime.
The finish is sweet and soft, with a tangy, lingering aftertaste on the finish is absolutely wonderful!

The flavor profile of this coffee is amazing; the contrast between the chocolaty base and the sweet/sour fruit is stunning.

If you are a fan of South American coffees and/or fruit toned coffees, you will love the Ecuadoran offering!

Roast Level Profile Notes
Ecuador - Chirimoya

This fine Ecuadoran coffee has something wonderful to offer at all of our roast levels, which made it challenging for me to choose my favorite.
In the end, I decided on Full City as our default roast level because it seemed to offer the broadest range of attributes in the cup.
Have a look at the profile notes for each roast level; you will surely find one that stands out.

We are always happy to accommodate any roast level you prefer.
The notes below illustrate how changing the roast level will alter the profile:

City Roast (light roast)

This roast level is the best choice if you're seeking to experience pure Origin Characteristics and a brighter cup.
This roast will provide a cup with a mild, smooth body, a coco nibs base, and prominent notes of lemon-lime.
The finish will be crisp and long.
Sweet from start to finish, a bit herbaceous, yet delicious and refreshing.

Full City Roast (medium roast) - Preferred

This roast level will offer the broadest range of attributes within the profile.
The cup will be medium-bodied with a rich, chocolaty and sweet undertone like that of brown sugar with notes of caramel.
There is a persistent presence of lemon-lime in the profile, but it is more prominent on the lingering finish.
The mouth-feel is silky, with notes of apricots and nutmeg. Superb!

Full City (+) Roast

This roast level offers a more velvety mouth-feel, deeper body, and fruit tones.
The cup begins with a date-like sweetness and a base of chocolate that progresses to a soft lime finish that remains sweet and long.
This is a great roast level and unique profile for an intriguingly sweet, sour, experience in the cup.

Darker Roasts

For fans of darker roasted coffee, this will be a good choice.
A fuller body with a syrupy mouth-feel, underpinned with notes of dark chocolate and raisins. with a toasted caramel sweetness.
The finish will be crisp and pointed, with tangy notes of lemon.
Long, sweet, and deep!

Additional Information
Ecuador - Chirimoya

The coffee harvested on these small farms involves the whole available family as well as hired pickers.
Once harvested, the coffee is processed at home on personal equipment and dried on hand-made structures and greenhouses. The coffee cherries are de-pulped immediately after picking and fermented for 20-26 hours.
After fermentation, the parchment is thoroughly washed and moved to raised beds, under a shade canopy, for a slow and even drying stage to bring out the wonderful profile.

Galo and Maria Alexandra, the managers and curators of this small-farmblend, also manage their own Finca Cruz Loma, a 350-hectare plot in the community of San José de Minas, a small town in the northwestern part of Pichincha. The estate has been in Galo's family going back 80 years.

In Galo's words, “cultivating my coffee is an activity that allows me to apply and develop the skills and habits I've learned over the years; it's also an essential resource for my family, since my wife, my daughters, and myself are all involved with the production and marketing of our coffee.
Everybody in the family has a critical role in the coffee's success.”
  • Origin: Ecuador
  • Region: Imbabura and Pichincha Provinces
  • Traceable: Various producers organized by Finca Cruz Loma
  • Elevation: 4,921 - 5,906 feet
  • Process: Fully washed
  • Drying: Sun dried on raised beds
  • Arabica Varietal: Caturra, Typica

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