Brewing and Flavor Profile of Organic Natural Process Arabica Beans from Zamora-Chinchipe Province, Ecuador

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Ecuador | Zamora-Chinchipe Province Organic Natural Arabica Beans: Brewing and Flavor?

Located between Colombia and Peru, Ecuador - crossed by the equator - is one of the few South American countries that produces both Arabica and Robusta coffee. In fact, Ecuador means "equator" in Spanish. Due to the use of traditional harvesting and processing methods, Ecuadorian coffee is not classified among specialty coffees, making it relatively uncommon and lesser-known.

Ecuador faces the Pacific Ocean, and about 900 kilometers west of its coast near the equator at 90 degrees west longitude lies the Galapagos Islands, also its territory, also known as Colon Island, which produces the famous Galapagos coffee. To protect the natural ecosystem, the Ecuadorian government has designated the islands as a national park and prohibits the use of chemical agents such as fertilizers and pesticides, making Galapagos Islands coffee recognized as organic. The flavor of Galapagos Islands coffee is relatively balanced and neutral, with moderate body, a distinct yet pleasant acidity, and special aromatics. However, because it's rarely seen on the market, few people discuss this coffee.

Arabica coffee trees were first introduced to Ecuador in 1952, and the coffee quality is excellent, especially for coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both characterized by large beans and heavy weight. Ecuadorian coffee is classified by quality into No. 1 and Extra Superior grades. They are mainly exported to the Nordic countries of the Scandinavian Peninsula.

The main problem facing coffee producers is the effort to maintain consistent quality. The coffee from this region generally has a very balanced and refreshing taste, with a unique fragrance.

Ecuador is one of the few South American countries that produces both Arabica and Robusta coffee. However, due to decreasing land suitable for Arabica coffee cultivation, Robusta coffee production is gradually increasing. The best Arabica coffee is produced in the Andes Mountains, particularly in the Chanchamgo Valley, where the Andes split into two mountain ranges extending from south to north, reaching central Ecuador.

This batch of coffee comes from a small organization located on Ecuador's southern border with Peru, belonging to a larger group. This small organization, due to effective high-level leadership, holds a leading position in Ecuador's coffee market and has achieved high rankings and won first prize in the Taz Dorada competition multiple times.

Coffee farmers in this region still grow traditional coffee varieties such as Typica, Caturra, and Bourbon, which is key to their success. Leaf rust has always been the most troublesome problem for these coffee farmers, and coupled with organic certification requirements, the products available to combat leaf rust are significantly limited, making the problem more challenging. The climate in this region is unique and distinctive, being humid year-round with suitable temperature variations between 12-28 degrees Celsius, with an average temperature of 20 degrees. Such climate is very suitable for coffee cultivation, which is reflected in the coffee's flavor.

Shade-grown coffee maintains the original ecological appearance without disrupting the ecosystem, allowing coffee to be interplanted with different tree species and crops in coffee plantations, creating the appearance of a small-scale forest reserve. For Ecuador, located on the equator, ecological preservation is significant because coffee farmers don't need to cut down trees; coffee trees play the role of middle-tier species in the entire shade canopy, preserving more habitats for birds and other creatures. Because coffee trees are shaded by other tall tree species, coffee beans generally develop richer and more mellow flavors, making it a good choice for consumers who want to protect the environment while enjoying delicious coffee.

Ecuador's organic Loja shade-grown coffee has a rather rustic and balanced flavor. Initially, you might feel that no particular flavor stands out, but when the aftertaste appears, you'll discover subtle grainy flavors (what we call biscuit notes) and fruity acidity. However, this acidity isn't as clear and transparent as Kenyan or Hawaiian Kona coffee, but rather has the taste of rose tea or chamomile tea, even floral notes in the aroma. It's suitable for friends who enjoy Brazilian coffee but want to taste something one level above.

Coffee farmers in southern Ecuador on average own small farms of 1.5 hectares, while there are more large-scale farms in the north; southern farms are mostly organic and simultaneously produce very diverse products including flowers, corn, cabbage, bananas, bees, cattle, fish, fruits, and coffee. Currently, the most difficult challenge facing coffee farmers is leaf rust, a disease that has caused Colombia's coffee production to decline by 50% in recent years; the simplest way to eliminate leaf rust is to use chemical agents, but coffee farmers adopt organic but more difficult methods for environmental protection; additionally, in Ecuador, due to lack of fertilization, plants are very nutrient-deficient, which also affects coffee quality and the development of coffee parchment and green beans.

Northern farms are larger, averaging about 15 hectares or more, using traditional fertilizers for cultivation, with more complete overall development; this region is lush and very humid, with warm summers, making conditions very suitable for coffee cultivation; this is a very interesting place, with ancient indigenous cemeteries, vineyards, and experimental variety farms operated by Nespresso.

Coffee Origin Information

Origin: Ecuador

Region: Zamora-Chinchipe Province, Zumba City

Farm: Multiple small coffee farmers

Coffee Variety: Arabica

Altitude: 1300-1900 meters

Processing Method: Washed processing, sun-dried on the farm

Coffee Flavor: Toffee and walnut flavors with citrus acidity

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90 degrees

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee, first pour 25g water for 25s bloom, second pour to 120g then pause, wait until the water level in the coffee bed drops to half before continuing to pour, slowly pour until reaching 225g water, extraction time around 2:00

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473