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Ecuador | Imbana Region, Zamora Chinchipe Province - Vitaliano Merino | What are the flavors of fully washed Caturra and Typica?

Located between Colombia and Peru in South America, Ecuador has a long history of coffee cultivation. When Vitaliano Merino talks about his farm and coffee, you can easily see his eyes light up. Now 70 years old, Merino not only loves tasting coffee but is also a coffee farmer, renowned for his outstanding quality. He was the champion of the 2017 Bracamoros Cup. The name "Bracamoros Coffee" pays tribute to the indigenous Bracamoros people of the Imbana town; this competition was held to improve the quality of Ecuadorian specialty coffee, motivating local coffee farmers through rewards. In about two years, Merino's farm will become an organic farm. He is a member of the Small Organic Agricultural Exporters Alliance (Federacion de Pequeños Exportadores Agropecuarios Orgánicos; APEOSAE). The APEOSAE alliance encourages him to improve coffee production quality while enhancing cultivation methods and farm environment. For his long-term goals, if he can plant sugarcane on the farm, Merino can also realize his dream.

Galapagos Islands

Approximately 1000km off the western coast of Ecuador, the archipelago located directly below the equator in the Pacific Ocean is Ecuador's Galapagos Islands. The coffee produced here is rare and less commonly circulated among general consumers. This archipelago is a natural conservation area recognized by the United Nations Educational, Scientific and Cultural Organization (UNESCO), and relevant laws explicitly prohibit the use of any chemical pesticides or fertilizers on the entire island, thus it has been recognized by the United States' OCIA as a production area for organic coffee. Coffee growing areas are concentrated on the island called San Cristobal, with an elevation of approximately 800-1200m. Due to island climate factors, the growing areas are covered by thick clouds and fog year-round, and have lush and diverse vegetation. The Galapagos coffee, regarded as a treasure by coffee enthusiasts worldwide, is grown in this pristine, natural, and perfectly balanced ecosystem. According to relevant literature, in 1875, French agronomist Don Manual Gobo brought Bourbon seeds here, initiating the coffee history of the Galapagos Islands. For a long time, these coffee trees grew idle in the forest until 1990 when the Gonzalez-Duche family took over and reorganized them. The current full name of the estate is "Hacienda El Cafetal San Cristabal," and the coffee it produces is subject to strict environmental regulations from cultivation to post-processing. The annual production is approximately 1150 bags, and the cultivated varieties remain the "Old Bourbon" variety brought from that time.

Loja Region

The Loja region is located in southern Ecuador, adjacent to the Andes Mountains, and is one of the highest coffee-growing regions in the world, with elevations of 1450-2000 meters. It is also an important coffee export city in the country. The coffee varieties are Typica, processed by the washed method, and mostly grown naturally under shade. The local high altitude, climate variations, and soil quality are very suitable for coffee growth, providing many excellent conditions for coffee cultivation.

Galapagos Islands

Located in the Ecuadorian waters of South America, directly below the equator, this is a mysterious and charming archipelago. Many endemic species found only here inhabit the Galapagos Islands, which have been declared by UNESCO as a "World Cultural and Natural Heritage."

Therefore, laws strictly prohibit the import or use of fertilizers, herbicides, pesticides, or all other chemical products.

Certified by OCIA and Rainforest Bird Protection certified organic shade-growing environment, combined with the unique island climatology, this creates aromatic and rich mouthfeel.

Galapagos coffee is like a pearl among specialty coffees, possessing both floral aromatics and rich taste - a truly precious combination. The floral and fruit-like sweetness and aftertaste have flavors that are completely comparable to the famous Jamaican Blue Mountain and Hawaiian Kona coffees.

Coffee Details

Varieties: Caturra, Typica

Region: Imbana District; Zamora; Zamora Chinchipe Province

Producer: Vitaliano Merino

Farm Area: 15 hectares, 7 hectares planted with coffee

Elevation: 1750 meters

Processing Method: Fully Washed

Flavor: Nectarine, white grape, guava, with milk chocolate aftertaste

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440, 3.5 setting

Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First infusion with 25g water, bloom for 25s. Second infusion to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

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

Important Notice :

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Tel:020 38364473