Introduction
We’re excited to introduce our Roaster’s Pick Espresso for February 2025: Ecuador Caturra, Typica - Honey. This stunning microlot showcases the vibrant flavours and craftsmanship of Ecuadorian coffee, featuring a unique honey process with the added complexity of anaerobic fermentation.
| Farm - Producer | Finca El Tigre - Angel Moreno |
|---|---|
| Process | Honey (with Anaerobic Fermentation) |
| Variety | Typica & Caturra |
| Elevation | 1,600 MASL |
| Region |
Loja |
| Country | Ecuador |
How’s It Taste?
Ecuador Caturra, Typica - Honey offers a rich and vibrant cup with notes of tropical fruit, caramel and chocolate sweetness, and a delightful acidity. The anaerobic fermentation process brings out an intensification of fruitiness, with layers of stewed nectarine and tropical fruit. Its smooth body and clean finish make it a well-balanced and exciting coffee experience.
How To Brew?
Recipe
|
Weight |
Yield |
Extraction Time |
Ratio |
|
20g |
40g |
27 - 31 seconds |
1 : 2 |
To experience the full depth of Ecuador Caturra, Typica - Honey, we recommend trying these brewing methods:
Each brewing method will highlight different flavours, aromas and textures from the coffee but all of them will result in a satisfying cup.
For more brewing tips, visit our Brewing Guide.
Who's Behind This Amazing Coffee?
Angel Moreno is the owner of Finca El Tigre, located in the Puyango subregion of Loja, Ecuador. This 40-hectare farm is home to approximately 30,000 coffee trees, with 15 hectares dedicated to coffee cultivation.
At Finca El Tigre, they use a wet fermentation process lasting 28 - 32 hours, followed by 28 - 30 days of drying on raised African beds. The farm produces around 15,000 kilograms of coffee each year.
Angel remains committed to quality and shows perseverance through the changing socioeconomic climate as well as literal climate changes in the region.
The Process
Honey processing gets its name from the sticky, honey-like layer of mucilage left on the coffee beans after the cherries are pulped. Unlike washed coffee, where the mucilage is fully removed, and natural coffee, where the cherries dry intact, honey processing keeps a controlled amount of this layer on the beans during drying. The process doesn’t involve actual honey but refers to the sweet, sticky texture of the mucilage, which plays a key role in developing the coffee’s unique flavours. It’s also an eco-friendlier option compared to washed processing, as it uses less water, making it a popular choice in regions where water conservation is important.
At Finca El Tigre, the honey process involves depulping freshly harvested cherries and allowing them to dry in their mucilage on raised beds for 20 - 25 days. This method contributes to a coffee that is rich in body and sweetness. The unique step of anaerobic fermentation - where the cherries are sealed in containers to ferment in the absence of oxygen - intensifies the fruity flavours and enhances the overall complexity of this coffee.
The Region
Loja, located in the southern part of Ecuador, offers a perfect climate for coffee cultivation. Surrounded by mountains and rivers, the region boasts rich volcanic soils and ideal temperatures for growing high-quality specialty coffee. Loja's elevation, combined with its distinct climate, makes it one of the most promising areas for coffee production in Ecuador.
Ecuadorian coffee like Ecuador Caturra, Typica - Honey are emerging as some of the finest in the world, thanks to the dedication of farmers and the growing interest in sustainable, traceable coffee.
This is a unique and flavourful coffee that reflects the future of Ecuadorian specialty coffee. We hope you enjoy this remarkable brew as much as we do!
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
