THE COFFEE BEANS

Coffee beans grown on Carlos Correa’s farm are from the varietals Typica, Caturra, and Bourbon, at altitudes approximately 1,400-1,600m above sea level.

Typica is the main coffee varietal that other Arabica cultivars have been developed from.  The coffee tree reaches 3-4m in height, with one main vertical trunk and secondary branches that are vertical and grow on a slight slant. Typica coffee has a very low production, but has an excellent cup quality.

Caturra is a mutation of the Bourbon varietal that is short with a thick core, and plenty of secondary branches. It grows well in high altitudes. The higher altitudes produce better quality, but production rate lowers.

Bourbon is a parent to a variety of Arabica varieties, named after Bourbon Island (now known as Reunion Island) where it is derived from. It’s a short tree with many secondary branches and on average produces 25% more coffee than the Typica variety. The Bourbon variety is renowned for its exceptional sweet/acid balance.

The Ecuador Carlos Correa single origin coffee works exceptionally well in plungers, pour over, Chemex, Syphon and the AeroPress; best drunk black.

Tasting Notes: A sweet coffee with a medium body and soft orange acidity, with notes of peach, apricot, honey and a clean finish.

Cupping Score: Medium Body; 40/60 Acid /Sweet Balance; 6/10 Flavour Strength

LOCATION

The three hectare farm is located in the Zamora Chinchipe province, located near the south east border with Peru. The mountainous region is rich in volcanic soils and is able to produce comparatively higher quality coffee than other areas of Ecuador, thanks to the higher altitudes and soil quality available.

Ecuador has a rich history of coffee production dating back to the 1860s and, although it struggles to produce high quality coffee in many regions, it now produces high volumes of natural processed coffee demanded for the international instant coffee market.

Ecuador is also one of 15 countries I the world that grows and exports both Arabica and Robusta coffee, thanks to the variety of ecosystems throughout the country.

THE FARM

The Carlos Correa farm produces a very accomplished, high end, grade 1 specialty coffee. Correa planted his first plantation at the tender age of 13 and now – over 20 years later – the Correa farm stretches across three hectares, producing over 80 quintals of green beans annually. The farm is located approximately 1600m above sea level and predominately produces Caturra and Pache varietals, as well as some Typica and Bourbon. 

BEAN PROCESSING

Most producers in Ecuador use washed processing for their beans on site. The coffee cherry is pulped by a pulper machine, then left to ferment in water with its mucilage for 1-2 days, sometimes longer. Then the mucilage is washed from the beans. This process is often used to produce a higher quality coffee, though it does require a lot of skill and a lot of water.