2017 Ecuador Cup of Excellence 1st Place | El Chorro Estate | Silvio Small Farmer Caturra Washed

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FrontStreet Coffee Single Origin Coffee Recommendation | Ecuador El Chorro Serbio Pardo Caturra Washed

Product Name: 2017 Ecuador Golden Cup 1st Place - El Chorro Estate - Serbio Pardo Smallholder - Caturra Washed

(Ecuador Loja Calvas El Chorro Serbio Pardo - Taza Dorada #1)

Flavor Description:

Yuzu jam, grapefruit, slight spice notes, jam-like sweetness, cocoa, sugarcane aroma, balanced sweet and sour, delicate sweetness, long-lasting aftertaste.

Award Records:

• 2017 Ecuador Golden Cup Competition Taza Dorada (Golden Cup) - 1st Place
• 2016 Ecuador Golden Cup Competition Taza Dorada (Golden Cup) - 1st Place
• 2015 Ecuador Golden Cup Competition Taza Dorada (Golden Cup) - 2nd Place

Origin Information:

• Country: Ecuador
• Region: Southern Region, Loja Province, Calvas County
• Variety: Caturra
• Processing Station: El Chorro Estate
• Producer: Serbio Pardo Smallholder
• Altitude: 1,900 meters
• Grade: High Altitude Washed Premium (SHB)
• Annual Rainfall: N/A
• Soil: Volcanic clay

Introduction:

Taza Dorada (Golden Cup) is Ecuador's prestigious coffee competition, featuring specialty green coffee beans produced by smallholder farmers and evaluated by national and international judges. It can be considered Ecuador's equivalent of the Cup of Excellence (COE). However, unlike the COE system, Taza Dorada does not facilitate an auction system after the competition. The award-winning green coffee batches are almost entirely pre-ordered by discerning buyers.

This year, a total of 37 smallholders received awards, and this particular batch represents the 1st place winning bid. Ecuadorian coffee cultivation currently operates predominantly through smallholder farming, accounting for over 90% of production. Agricultural techniques also lag behind Central American coffee-producing countries, and production volumes are relatively low. Very few importers bring Ecuadorian coffee to Taiwan. Through this Ecuador Golden Cup competition, coffee enthusiasts can taste this award-winning batch of high-quality Ecuadorian coffee beans, which have achieved a historical cupping score of up to 90.45 points.

This batch from smallholder Serbio Pardo's coffee farm is located in Calvas County, Loja Province, in the southern region. As a small-scale coffee farmer, he already achieved second place in the 2015 Ecuador Golden Cup Competition (Taza Dorada Golden Cup), demonstrating remarkable capability. This year (2016), he participated in the national Golden Cup Competition (Taza Dorada Golden Cup) and secured first place, proving his ability is no coincidence. This competition is organized annually by ANECAFE (Ecuador's National Coffee Exporters Association) and resembles Ecuador's Cup of Excellence (COE) annual competition, but farmers must still find buyers for their green coffee beans independently.

Serbio Pardo is a small-statured coffee farmer with a modest cultivation area—a small yet beautiful coffee smallholder. Due to abundant local rainfall and natural conditions perfectly suited for coffee cultivation, these beans represent an outstanding example of perfect timing and human craftsmanship. They are worthy of being tasted as Ecuador's highest-scoring championship bid coffee.

Ecuadorian Coffee Industry Overview:

Ecuadorian coffee plantations are generally not large in scale. Approximately 80% of coffee farmers cultivate areas smaller than 5 hectares, 13% farm between 5 to 10 hectares, while only 7% have cultivation areas exceeding 10 hectares. According to statistics, of the approximately 300,000 hectares of cultivation area nationwide, 20% of coffee plantation land is illegally occupied.

According to Ecuadorian Coffee Association data, Ecuador's most important coffee-producing region is Manabí Province, with Imbabura Province accounting for a smaller proportion of cultivation. The domestic coffee trade in Ecuador is quite unique, primarily involving domestic buyers who travel to various smallholders to negotiate purchases. These intermediaries work tirelessly, moving from village to village, visiting farmers individually to discuss prices. After purchase agreements, coffee is centrally transported to a few processing plants, then transferred to exporters or processors. Ecuador's coffee processing industry is mainly concentrated in three major cities: Huaquillas, Quito, and Manta, with only a few towns maintaining traditional small-scale manual processors.

Ecuador's coffee cultivation area reaches 305,000 hectares, with Arabica coffee accounting for 68% and Robusta coffee comprising 32%. Coffee, cocoa, and bananas represent Ecuador's three major traditional crops, serving not only as sources of farmer income and foreign exchange for the country but also as important crops that provide employment and social stability. Due to the crash in international coffee prices around 2000, Ecuador's coffee cultivation gradually declined, and its share in world coffee production steadily decreased. By 2009, Ecuador's coffee production accounted for only 1% of world production. However, Ecuador's coffee export volume has gradually increased, primarily because Ecuador's instant coffee processing industry is well-developed. Besides domestically produced coffee, the country also imports foreign coffee for processing and re-export.

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