The Ecuadorian Altos de Saraguallas we sourced via Caravela.
Ecuador is an equatorial country on the west side of South America. Landscapes are diverse including Amazon jungle, Andean highlands and the wildlife-rich Galápagos Islands. Quito is the capital and is a historical Spanish town.
Since the first coffee was grown in the province of Manabi around 1860, coffee production has spread through Ecuador. Ecuador grows both Arabica and Robusta coffees.
Altos de Saraguallas
Along the mountains that surround the Lagunas de Saraguallas, one of the most important natural resources of the region lives a group of coffee farmers that make up the blend for Altos de Saraguallas. In this beautiful and scenic place that welcomes each visitor, you can find the union of two of the most important water streams of the region; Saraguallas and Santa Ana. The convergence of these two water streams forms Las Juntas that becomes the Puyango River.
Communities that settle around this beautiful natural resource are rich in culture. They have their typical festivities, full of tradition and craftsmanship. When their religious festivities are celebrated, they tend to dance to the rhythm of the town band. Just as the celebrate life, with traditional rituals for their festivities, they also have traditional practices for agriculture and land treatment. Farmers in the region plant sugar cane, beans, soy, corn, and coffee.
Ecuadorian Altos de Saragualla
Coffee from the region of Altos de Saragualla is cultivated in a handcrafted manner by coffee farmers that have been involved with the coffee culture of many years. You still find traditional varieties planted on their farms and their coffees maintain those floral, fruity, tropical and sweet flavour profiles with balanced and consistent cups that have made this beautiful region on to love.
Details of coffee
|Region:||Lagunas de Saraguallas, Loja, Ecuador|
|Producers:||82 small scale coffee growers from Cantons of Olmedo, Zosoranga, Cariamanga and Espindola|
|Average Farm Size:||3 Hectares.|
|Harvest:||Maincrop: July – Oct (2019).|
|Processing:||Fully washed dried on patios on the farm.|
|Altitude / Latitude:||1,200 – 1,900 masl|
|Packaging:||Vac packed Caravela bag|
|Cultivars:||Arabica Typica, Caturra, Bourbon|
|Characteristics:||A four-star complexity coffee, with molasses playing a central role. A subtle almond plays second fiddle and a berry finish completes the experience.|
|Roast used:||Intense flame to start, with a gentle decrease to assist decreasing ramp rate, then acceleration into first crack, when flame it dropped to 50%, and coffee is dumped a minute after first crack.|
- James Hoffman – The World Atlas of coffee.
- Caravela product info sheet.