Ecuador Zumba Rumba Region | Aclin Cooperative Washed Typica, Caturra, Bourbon Flavors

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Ecuador Zumba Rumba Region | Flavor Profile of Akorin Agricultural Association's Washed Typica, Caturra, and Bourbon

From a cooperative organization of specialty coffee producers in southern Ecuador, bordering Peru's first district, this association is part of a larger alliance of coffee producers. The association possesses excellent coordination and leadership, helping them position themselves as premium Ecuadorian coffee producers. Green coffee beans from this cooperative have won multiple placements in the Taza Dorada competition. The Taza Dorada competition has been held for many years, where coffee farmers submit their produced specialty green coffee beans, evaluated by national and international judges to determine the best micro-batches. This can be considered Ecuador's equivalent of the COE. Unlike the COE system, Taza Dorada does not employ an auction system—nearly all award-winning green coffee batches are completely booked by knowledgeable buyers. Small farmers in this region continue the excellent tradition of growing traditional varieties such as Typica, Caturra, and Bourbon, which has always been key to their success.

Ecuador's Diverse Coffee Growing Regions

Ecuador grows Arabica coffee according to different regional climate and topographical conditions. For example, in the southern Loja province, there are coffee plantations at extremely high altitudes (between 1,600-1,900 meters). The Amazon rainforest also has coffee cultivation; highland coffee cultivation in Zamora Chinchipe province helps avoid local deforestation crises. Additionally, coffee grown in the highlands of el Oro in Ecuador's golden coast region benefits from the meeting of cold winds from the Andes Mountains and hot air from the Pacific currents, creating dense fog that locally covers coffee plantations. High altitude, soil conditions, and excellent post-processing create local coffee with special flavor characteristics—balanced acidity, aroma, and mouthfeel with rich walnut notes. On Ecuador's coast, Manabi is a quite important coffee-producing region, with plantations located at approximately 400-600 meters altitude. Thanks to the regional climate formed by ocean currents, its coffee tastes different from other lowland-grown coffees. Its mouthfeel and aroma are excellent with balanced acidity, making it very suitable for making espresso.

Unique Climate and Organic Farming

The climate in this region is quite special, remaining humid almost year-round with pleasant temperature fluctuations ranging from 12-28 degrees Celsius, averaging around 20 degrees. Such weather is extremely suitable for coffee growth and is reflected in the cup's flavor performance. Typical coffee estates in southern Ecuador are mostly organically cultivated with extremely diverse crops. Corn, cabbage, bananas, bees, cattle, fish, fruits, and coffee are all planted together on the estates. Coffee leaf rust has always been a threat to green coffee producers in this region. Leaf rust has caused Colombia's green coffee production to decline by 50% in one or two years. The simplest solution to resist leaf rust is intensive chemical application, but coffee farmers in this region, due to their respect for the environment, take a firmer organic approach.

Regional Information

Region: Rumba (Zumba), Zamora-Chinchipe

Altitude: 1,300 - 1,900 meters

Varieties: Typica, Caturra, and Bourbon

Producers: Small farmers from cooperative members

Annual Rainfall: Approximately 1,000 – 1,500 mm

Temperature: 12 – 28 degrees Celsius

Area: Approximately 1.5 hectares per member small farmer

Processing Method: Washed

Flavor Profile: Citrus acidity and berry aroma in the front, peach aroma in the middle, green tea and tobacco with floral notes in the finish, firm and rich layered mouthfeel

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90 degrees Celsius

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s pre-infusion. 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 total water. 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 can extend the extraction time.

Important Notice :

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Tel:020 38364473