Aroma of jasmine, taste of tangerines and stone fruits. Relaxing comfort of herbal tea once cooled down.
Region: Terrazas Del Pisque, Pedro Moncayo, Pichincha
Process: Fully Washed
Flavor Note: Jasmine, Tangerine, Stone Fruit, Herbal Tea
Barista’s Comment: “Aroma of jasmine, taste of tangerines and stone fruits. Relaxing comfort of herbal tea once cooled down.”
Ecuadorian coffee has been gaining popularity around here and I have been very curious to roast it myself. It almost tastes like Ethiopian as this is an Ethiopian variety but compared to the pop and vivid Ethiopian Halo of this season, this coffee reminds me of Japanese flavor palate, and I found the contrast of those two interesting. A great cup suited to enjoy while putting your feet up, watching the trees play with sunshine and breeze.
How we roast this coffee
Temperature progression is at the faster end of the spectrum, but since the beans are relatively big for Ethiopian coffee so that helped to feel more relaxed about it. We lowered the charge temperature by 5c and slowed down the process. After the first crack, we kept the process relatively short to preserve the delicate flavor. We roast this like Ethiopia, and it tastes like Ethiopia- 10 mins and up to 198.5c. The pear-like, creamy sweetness and the velvety smooth texture are just beautiful.