Ecuador Finca ‘La Carolina’

Description

Farmer - Guillermo Lomas 

Altitude -1400m 

Process - Washed

Varietal - Typica  Mejorado
Parish  -  La Perla, Pichincha

Tasting Notes - Honey, Raisin, Stone Fruit, Pear

Harvested July 2021

Guillermo Lomas is a young producer who is not put off by the risks coffee growing growing coffee. He was born in La Perla and has been working on his land from a very young age, understanding the climate, the soils and the many tricks necessary to grow a healthy crop. Guillermo was introduced to coffee by his older brother, Fabian, also a coffee producer. Guillermo started planting coffee in 2015 in Finca La Carolina in an area of 1 hectare. Now, the farm has expanded its production to 5 hectares.

The varieties planted in La Carolina are Typica Mejorado and Sidra, two varietals that were developed specifically for Ecuadorian soils and have now become the most representative varietals of Ecuadorian coffee for their exotic profiles and quality.

The variety Typica Mejorado was developed in Ecuadorian soils and is a hybrid between an Ethiopian Heirloom and Red Bourbon. Mistakenly named ‘Improved Typica’ this varietal is not a descendant of the Typica lineage.

Process:
The cherries were hand-picked in July 2021, carefully selected in flotation tanks to take the unripe cherries out. Then, the cherries are put into tanks where they are left to ferment overnight for 14 hours.

The next morning, the cherries are pulped and washed. The parchment coffee is then laid to dry on a concrete patio in the morning and taken inside polytunnels in the afternoon where it dries slowly for approximately 20 days.

When the humidity reaches 10%, the coffee is placed in GrainPro bags and taken to a dry and cool room where a final stage of stabilisation is done for 40 days.

La Carolina has its own washing and drying station. Most coffees produced here are washed processed, but other processes such as honey or anaerobic fermentations can be made on demand.