Ecuador Washed Specialty Grade, Loja, Valle de Vilcabamba, Finca La Marquesa, Typica Mejorada

sl. citric acidity, round, caramel, milk chocolate, tangerine
Acidity
Bewertung:
60 % of 100
Flavor
Bewertung:
60 % of 100
SCA Score 83.75
Body
Bewertung:
60 % of 100
Auf Lager: Vollers Hamburg
Verfügbare Menge: 22 GrainPro Sack à 50kg
SKU
103027-1612

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Unit of Measure GrainPro Sack à 50kg
Status Spot
Warehouse Vollers Hamburg
Bag Type Grain Pro
Crop 2023
Acidity 3.000000
Flavor 3.000000
Charge 103027
Variety Typica Mejorado
Region Vilcabamba
Process Washed
Producer Finca La Marquesa
SCA Score 83.750000
Body 3.000000

Ecuador is one of the world's most biologically diverse countries. Despite its small size, it has twice the plant and animal species of the United States and Canada together, four times more than all of Europe, and the largest number of plant species per unit of area in the Americas. All the different ecosystems across the country give place to different coffee cultures. Also, Ecuador is one of the 15 countries in the world that grow and export both Arabica and Robusta.

Coffee production, industrialization, and export is one of the most important economic sectors in the country. Despite the decrease in total production observed since the 1980s, the number of farmers producing quality coffee is growing and the specialty scene is taking off. One of the most well-known regions due to its high-quality potential is Loja, which contributes to around 20% of the country’s Arabica production. Finca La Marquesa is located here, right in the Vilcabamba Valley, located at some 1,800 masl.

This region is well known for the longevity of its inhabitants and the exceptional quality of its coffee. The name Vilcabamba comes from the Inca dialect Quechua and is composed of two words: Huilco, meaning "sacred" or "God", and Bamba meaning "valley"; hence, “Valley of God" or "Sacred Valley". The soil quality and devoted work of the experienced farmers guarantee a harvest of excellent coffee with a smooth balance of acidity, aroma, flavor, and body. This washed Typica Mejorado is a great example. Interestingly, the Typica Mejorado variety is not related to Typica; rather, its name is likely based on its sensory characteristics closely mirroring those of Typica.

Coffee arrived quite late in Ecuador in the middle of the 19th century. It was first cultivated in the region Manabí, which is still one of the most significant growing regions of the country today. Farmers only started to focus on coffee production in the 1920s, when the cocoa trees were existentially threatened by diseases.

Over time, coffee production increased, but farmers focused primarily on lowering production costs, not investing sufficiently in best agricultural practices. So for a long time, high-quality coffees were hard to find in Ecuador. However, the country does provide the geography and climate to grow exceptional coffees. After the coffee crisis around the turn of the century, more and more producers started improving their agricultural practices and processing methods. They were able to increase the quality of their coffee, which is why Ecuador is now considered a hidden gem for excellent coffees. There are excellent single-farm and single-variety lots on the market today, ready to find their way into your cup. The main growing regions are Manabi, Loja, El Oro, Zamora Chinchipe and Galapagos. Only a tiny amount of coffee is produced on the Galapagos Islands, making these qualities a rare find. Coffee lovers can be sure to receive some very delicious profiles.

 

CONTINENTCentral America
COFFEE REGIONSCarchi, El Oro, Loja, Galapagos, Manabi, Pichincha, Zamora-Chinchipe
COFFEE ALTITUDES350 – 1,900 masl.
VARIETIESBourbon, Typica, Caturra, Sidra
HARVEST PERIODAll year
COFFEE FARMSSmallholders and (small) plantations
AVERAGE FARM SIZE0.5 – 4 ha
YEARLY PRODUCTION (IN 60KG BAGS)500,000
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