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WS-GF Coffee of the Month

WS-GF Coffee of the Month

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COFFEE OF THE MONTH - ALTOS DE MARFIL

For those who like variety. A brand new coffee, every month. 

Hints of: Lychee, Tropical Sorbet, Jasmine
Grown in: Loja, Ecuador
Best suited for: Filter 

WHAT’S BREWING THIS MONTH?

From Ecuador, we welcome this delightful Coffee of the Month named Altos de Marfil!

This cup is bursting with flavours of Lychee, Tropical Sorbet & Jasmine, and makes for a wonderful filter coffee that reveals a lot of it's flavour on cooling.

We sourced this amazing coffee from our friends from Caravela, who have been working with the small-scale producers at Altos de Marfil since 2020. 

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In southern Ecuador, among the highlands that surround the cantón of Puyango in the province of Loja, there is a forest called ‘Bosques de Marfil’. Or as the people around there also call it Bosques de Tagua, due to its abundance of tagua trees, a species of palm found in South America. 

This natural reserve extends for more than 200 hectares and is located close to El Limo, a mountain range which goes from east to west. The climate in this region tends to be warm and the farms are surrounded by green mountains with a good organic material in the soil. The shade of guabo plants and porotillo trees in the farms creates excellent coffee growing conditions.

The Bosques de Marfil provides life and income to the region. The tagua palms are used by the local communities to create all types of crafts, which they are able to sell. 

On the farms, whole families work together. Typically, the women will oversee the coffee production, while men work alongside in construction or cattle rearing. Many families also keep bees for an additional income, which helps with the pollination of the coffee plants on the farms.

These growers have a long history in coffee production, passing the knowledge from generation to generation. Hence, the practices at the farm are typically very traditional. However, with the help of the PECA specialists (Coffee Growers Education Program), the farmers are learning more about processing and drying to achieve better qualities. Alongside growing traditional plants, farmers have started producing new varieties in lower quantities - such as the famed Bourbon Sidra.

In recent years, with the visits of the PECA educators and the advice given, the coffee producers of Altos de Marfil have improved in farm management and environmentally friendly practices.

The farmers always start their process with a good cherry picking. Afterwards, the cherries are pulped in a wet will, before fermenting for 24 to 48 hours. 

The coffee is then twice washed with water, before being dried in two stages. First, it is taken to covered raised beds to drain any excess water, before being moved to covered patios called marquesinas where it stays for 13 to 16 days. 

A Quality Analyst then performs a physical analysis measuring humidity, water activity, and defects. Following this, the coffee goes through a sensory analysis to identify the quality grade, and is then delivered to Caravela’s mill in Quito, where it is exported.

This lot displays delicious sweet, fruity and floral characteristics. The cup carries a juicy mix of fruits including mandarin, mango, pineapple & starfruit, with vibrant undertones of lychee and ripe berries. The long, jasmine finish leaves an elegant and brandy-like mouthfeel.

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