Shoebox - Ecuador Rancho Tio Emilio Mejorado Washed
Ecuador — Henry & Verena Gaibor Finca Maputo Rancho Tio Emilio Mejorado (Washed)
Tastes Like — 🥣 Cereal Milk • 🍵 Green Tea • 🌸 Jasmine
DETAILS
- Producer: Henry and Verena Gaibor
- Farm: Finca Maputo - Rancho Tio Emilio Plot
- Region: La Perla, Nanegal, Pichincha, Ecuador
- Varietal: Mejorado
- Process: Washed
- Altitude: 1,300 MASL
- Size: 125g
INTRO
Henry and Verena Gaibor at Finca Maputo source coffee from two different plots: "Hakuna Matata" and "Rancho Tio Emilio." Despite being very close to each other, these two unique microclimates offer very different flavour profiles, highlighting the importance of specificity when it comes to buying high quality green coffee.
THE PRODUCER
The couple first met in Bujumbura, Burundi volunteering together for Doctors Without Borders in 1996. After operating a clinic in Quito for over 13 years, they purchased land to start farming coffee. At 1,300 MASL near the border of Colombia, their farms have a very specific microclimate often covered in fog with very low evening temperatures.
THE CUP
This one offers a great deal of complexity, starting off with a lactic sweetness similar to fruity cereal milk, with some classic Mejorado raw sugar tones and a body like jasmine green tea. As it cools, tons of citrus comes in with grapefruit, pomelo and lime all making a showing at different points in the cup evolution.
Flavour Notes
- 🥣 Cereal Milk
- 🍵 Green Tea
- 🌸 Jasmine
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks.
Ecuador — Henry & Verena Gaibor Finca Maputo Rancho Tio Emilio Mejorado (Washed)
Tastes Like — 🥣 Cereal Milk • 🍵 Green Tea • 🌸 Jasmine
DETAILS
- Producer: Henry and Verena Gaibor
- Farm: Finca Maputo - Rancho Tio Emilio Plot
- Region: La Perla, Nanegal, Pichincha, Ecuador
- Varietal: Mejorado
- Process: Washed
- Altitude: 1,300 MASL
- Size: 125g
INTRO
Henry and Verena Gaibor at Finca Maputo source coffee from two different plots: "Hakuna Matata" and "Rancho Tio Emilio." Despite being very close to each other, these two unique microclimates offer very different flavour profiles, highlighting the importance of specificity when it comes to buying high quality green coffee.
THE PRODUCER
The couple first met in Bujumbura, Burundi volunteering together for Doctors Without Borders in 1996. After operating a clinic in Quito for over 13 years, they purchased land to start farming coffee. At 1,300 MASL near the border of Colombia, their farms have a very specific microclimate often covered in fog with very low evening temperatures.
THE CUP
This one offers a great deal of complexity, starting off with a lactic sweetness similar to fruity cereal milk, with some classic Mejorado raw sugar tones and a body like jasmine green tea. As it cools, tons of citrus comes in with grapefruit, pomelo and lime all making a showing at different points in the cup evolution.
Flavour Notes
- 🥣 Cereal Milk
- 🍵 Green Tea
- 🌸 Jasmine
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks.
Description
Ecuador — Henry & Verena Gaibor Finca Maputo Rancho Tio Emilio Mejorado (Washed)
Tastes Like — 🥣 Cereal Milk • 🍵 Green Tea • 🌸 Jasmine
DETAILS
- Producer: Henry and Verena Gaibor
- Farm: Finca Maputo - Rancho Tio Emilio Plot
- Region: La Perla, Nanegal, Pichincha, Ecuador
- Varietal: Mejorado
- Process: Washed
- Altitude: 1,300 MASL
- Size: 125g
INTRO
Henry and Verena Gaibor at Finca Maputo source coffee from two different plots: "Hakuna Matata" and "Rancho Tio Emilio." Despite being very close to each other, these two unique microclimates offer very different flavour profiles, highlighting the importance of specificity when it comes to buying high quality green coffee.
THE PRODUCER
The couple first met in Bujumbura, Burundi volunteering together for Doctors Without Borders in 1996. After operating a clinic in Quito for over 13 years, they purchased land to start farming coffee. At 1,300 MASL near the border of Colombia, their farms have a very specific microclimate often covered in fog with very low evening temperatures.
THE CUP
This one offers a great deal of complexity, starting off with a lactic sweetness similar to fruity cereal milk, with some classic Mejorado raw sugar tones and a body like jasmine green tea. As it cools, tons of citrus comes in with grapefruit, pomelo and lime all making a showing at different points in the cup evolution.
Flavour Notes
- 🥣 Cereal Milk
- 🍵 Green Tea
- 🌸 Jasmine
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks.
