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

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Product: 2017 Ecuador Golden Cup 1st Place El Chorro Estate Serbio Small Farmer Caturra Washed

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

Flavor Description: Citrus marmalade, grapefruit, subtle spice notes, jam-like sweetness, cocoa, clean sugarcane aroma, balanced sweet and sour, delicate sweetness, long-lasting aftertaste

Awards:

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

Country: Ecuador

Region: Southern Region, Loja Province, Calvas County

Variety: Caturra

Processing Station: El Chorro Estate

Producer: Serbio Pardo Small Farmer

Altitude: 1,900 meters

Grade: High Altitude Washed Premium (SHB)

Annual Rainfall: N/A

Soil Type: Volcanic clay

Introduction:

Taza Dorada (Golden Cup) is Ecuador's coffee competition, where specialty green coffee beans produced by small farmers are evaluated by national and international judges. It can be considered Ecuador's Cup of Excellence (COE). However, unlike the COE system, Taza Dorada doesn't assist winners with an auction system after the competition. The winning batches of green coffee beans are almost entirely pre-booked by knowledgeable buyers.

This year, a total of 37 small farmers won awards, and this is the first-place winning bid batch. Ecuadorian coffee cultivation is currently operated mostly by small farmers (over 90%), and agricultural technology lags behind Central American coffee-producing countries. Production is also limited, and few importers bring it to Taiwan. Through this Ecuadorian Golden Cup competition, coffee enthusiasts can taste this award-winning batch of high-quality Ecuadorian coffee beans, which have achieved the highest cupping score of 90.45 points in previous years.

This batch from small farmer Serbio Pardo's coffee farm is located in Calvas County, Loja Province, in the southern region. He is a small-scale coffee farmer who already achieved second place in the 2015 Ecuador Golden Cup Competition (Taza Dorada) (Golden Cup), demonstrating his impressive capabilities. This year (2016), he participated in the national Golden Cup Competition (Taza Dorada) (Golden Cup) and achieved first place, proving his ability is no coincidence. This competition is organized annually by Ecuador's Coffee Exporters Association (ANECAFE), somewhat like Ecuador's Cup of Excellence (COE) annual competition, but selling green beans still requires individual effort to find buyers.

Serbio Pardo is a small-statured coffee farmer with a modest cultivation area - a small yet beautiful coffee farm. Due to abundant local rainfall, the natural environment is perfect for coffee cultivation. These beans represent an outstanding work created through favorable timing and human effort, worthy of tasting Ecuador's bid-batch highest-scoring championship coffee.

Ecuadorian coffee farms generally have small cultivation areas, with approximately 80% of coffee farmers cultivating less than 5 hectares, 13% between 5 to 10 hectares, and only 7% with cultivation areas exceeding 10 hectares. According to statistics, of the approximately 300,000 hectares of cultivation area nationwide, 20% of coffee farm land is illegally occupied. According to Ecuadorian Coffee Association data, Ecuador's most important coffee-producing region is MANABI Province, with Imbabura Province accounting for a smaller cultivation ratio.

The domestic coffee trade in Ecuador is quite unique, mainly involving domestic buyers traveling to various small farmers to negotiate purchases. These middlemen work tirelessly, moving from one village to another, visiting farmers individually to negotiate prices. After purchase agreements, coffee is centrally transported to a few coffee processing plants, then transferred to exporters or processors. Ecuador's coffee processing industry is mainly located in three major cities: Huayquil, Quito, and Manta, with only a few towns having traditional small-scale manual processors.

Ecuador's coffee cultivation area reaches 305,000 hectares, with Arabica coffee accounting for 68% and Robusta coffee for 32%. Coffee, cocoa, and bananas are Ecuador's three major traditional crops, serving not only as income sources for farmers and foreign exchange earners for the country but also as important crops that provide employment and social stability. Due to the sharp drop in international coffee prices around 2000, Ecuador's coffee cultivation gradually declined, and its share in world coffee production also progressively decreased. By 2009, Ecuador's coffee production accounted for only 1% of the world total. However, Ecuador's coffee exports have gradually increased, mainly because Ecuador's instant coffee processing industry is well-developed, importing foreign coffee for processing and re-exporting in addition to domestically produced coffee.

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