21. prosince 2024
Ecuador La Chorora
Roastery: Trevo Coffee
Altitude: 1 450 m. n. m.
Variety: Sidra
Processing: Washed
Taste profile
lemongrass, raspberry, apricot
Origin
Owned by two sisters, Diana and Olinka Velez, this coffee farm is a truly unique place. With stunning views over the valley of Macara and Peru on the horizon, La Chorora is located on a steep hillside surrounded by primary cloud forest and crossed by the old “Inca Road” that once connected Cuzco with Quito.
Diana describes their venture in coffee as a transformative way of life. The sisters started planting coffee around the year 2000 after some big life changes. Since then, they’ve been drawn from the city into the farmland, investing a lot of effort, time and emotion into producing coffee. This land, as Diana and Olinka describe it, is mystical and charged with good energy.
The farm is divided into two main parcels: La Chorora, which means ‘water well’ in Kichwa language, and Yambamine, which means ‘land of gold. In both parcels there are a total of five hectares of planted coffee.
The varietals produced on the La Chorora parcel are Typica mejorado and Catuai.
This farm is also a pioneer in experimental processesing in Ecuador. Managed by Hernan Cabra, an expert in coffee processing, this farm has produced some unique profiles and has won the first two places in ‘Taza Dorada’ competition of 2019 with a record-breaking score in Ecuador.
Their coffees really speak for themselves. They are incredibly complex, balanced, and with a truly unique note of the fresh pulp of coffee cherry!
Recipe:
Method: Hario Dripper V60
Grinding: 23 kliků na Comandante
Temperature: 93 °C
Coffee amount: 19 g
Brew Time: 2:45 – 3:00
0:00 – 80 g bloom
0:30 – up to 180 g
1:10 – up to 240 g
1:40 – up to 300 g