Artist Reserve Ecuador Las Guas - Extended Fermentation Washed (SALE Roast Date 5/7)
Artist Reserve Ecuador Las Guas - Extended Fermentation Washed (SALE Roast Date 5/7) is a Paltas, Loja, Ecuador, All of their coffee is processed in the same way at the wet mill. The cherries are first rested for 24 hours before being depulped, then dry fermented for another 30–36 hours. After washing, the coffee is dried in a greenhouse structure for 10–12 days., Typica (Criollo), 800 trees of Caturra, and around 3,000 trees of Yellow Catucai. coffee from Color Roasters.
In stock 30+ days
Details
- Origin
- Paltas, Loja, Ecuador
- Process
- All of their coffee is processed in the same way at the wet mill. The cherries are first rested for 24 hours before being depulped, then dry fermented for another 30–36 hours. After washing, the coffee is dried in a greenhouse structure for 10–12 days.
- Variety
- Typica (Criollo), 800 trees of Caturra, and around 3,000 trees of Yellow Catucai.
- Producer
- Felix Capa Valdivieso and his son-in-law, William Miguel Celi
Available Sizes
- 283g — $19.00 ($6.71/100g)
- 907g — $50.00 ($5.51/100g)
- 2267g — $99.00 ($4.37/100g)
Description
ARTIST RESERVE: JACK GARLAND ECUADOR LAS GUAS - EXTENDED FERMENTATION TROPICAL CANDY, CHERIMOYA, GREEN APPLE, WHITE WINE Winey and bright, this coffee absolutely sings with tropical goodness. It offers the clean finish of a washed coffee with fruitiness developed through careful cherry fermentation. I’m getting notes of tropical candy, cherimoya, and a green apple brightness. A mega-delicious start to the Ecuadorian season. Beautiful photography by our pal Jack Garland lights the way on the label. Check out his work here https://www.instagram.com/jackgarland/ BEAN DETAILS: ORIGIN: Paltas, Loja, Ecuador PRODUCER: Felix Capa Valdivieso and his son-in-law, William Miguel Celi PROCESS: All of their coffee is processed in the same way at the wet mill. The cherries are first rested for 24 hours before being depulped, then dry fermented for another 30–36 hours. After washing, the coffee is dried in a greenhouse structure for 10–12 days. ELEVATION: 1850 masl VARIETY: Typica (Criollo), 800 trees of Caturra, and around 3,000 trees of Yellow Catucai. TASTING NOTES: tropical candy, cherimoya, green apple ROAST TYPE: Light Farm Level Las Guas comes to us from Paltas, Loja, Ecuador, and is produced by Felix Capa Valdivieso and his son-in-law, William Miguel Celi. They manage the farm together, though each owns their own lots. The property consists of 3 hectares of coffee production and 2 hectares of forest reserve, sitting at an elevation of 1,850 m.a.s.l. On the farm they cultivate 700 trees of Typica (Criollo), 800 trees of Caturra, and around 3,000 trees of Yellow Catucai. All of their coffee is processed in the same way at the wet mill. The cherries are first rested for 24 hours before being depulped, then dry fermented for another 30–36 hours. After washing, the coffee is dried in a greenhouse structure for 10–12 days. The farm originally belonged to Felix, now 65 years old, who describes himself as someone who has always been a “coffee fanatic.” For many years, however, he felt unmotivated to produce coffee due to low market prices. In 2012, the local Ministry of Agriculture launched an initiative to improve coffee production and quality in Loja. Felix joined a local producer association that offered Fair Trade and Organic certification, allowing him to receive higher prices compared to conventional coffee. Felix soon realized he could earn even more by focusing on quality. Since 2017, he has been working with Capamaco Trading to commercialize his coffee at specialty prices. Over the years, this shift has helped him rediscover the passion he originally had for coffee. Beyond coffee, the farm is home to a wide variety of fruits and vegetables, as well as many native shade trees found throughout the coffee plots and forest reserve, including oak, cinnamon, and guama (which also produces fruit). The reserve also supports a range of wildlife native to the region, such as crested guan, armadillos, ocelots, sparrowhawks, and even European badgers. While we have been working in Loja for years, 2023 marks only our second harvest working with Felix and William—and we are excited for many more to come.