This fully washed Ecuadorian Martin Vega we sourced via Caravela.
Considering that coffee came to almost all its neighbours in the 1700s, it is surprising that coffee was first planted as late as the 1860s in Ecuador. By 1905 Ecuador was exporting coffee to Europe. Indeed both Arabica and Robusta are grown in Ecuador.
Today Ecuador is responsible for 1% of the world’s coffee production. Ecuador is now starting to see the growth of smaller and family run farms. Notably, these farms are committed to producing specialty beans. Although not all farmers have taken notice, the quality of coffee that can be produced in this country is impressive.
Below are the numbers from Caravela’s team in Ecuador:
- Number of Producers: 184.
- Average Farm Size: 3 Hectares.
- The number of exports: 170 thousand bags.
Finca La Concordia History
Cotacachi is a cantón and home to Finca La Concordia. This cantón got its name from the dormant Volcán Cotacachi, and the area is well-known for the artisanal leather goods manufactured in the region. There are many renowned and touristic streets and stores where they sell quality coats, jackets, shoes, and other items made up of leather.
The farm is located in a valley on the mountainside of the Cotacachi Volcano. Martin Vega has lived his entire life on this farm, which was previously managed by his father. When his dad died, he got this land as a heritage and started to control and manage the business. With a very favourable climate and calm neighbours, Martin Vega has dedicated his life to the production of specialty coffee and following in the footsteps of his dad.
Details of Martin Vega Coffee
|Region:||Cotacachi, Imbabura, Ecuador.|
|Farmer:||Martin Vega Carillo.|
|Farm Notes:||Shade provided but Plantain. Farm 7 Hectares – 3 is coffee, 7,500 Caturra trees.|
|Harvest:||Crop: April – July (2018).|
|Processing:||Fully washed at the farm and naturally fermented for 16 hours, fully sun-dried.|
|Packaging:||GrainPro in hessian.|
|Characteristics:||A four-star complexity coffee, deep cocoa flavours with sweet apple juice finish.|
|Roast used:||Medium charge with heat to start gently decrease to assist in reducing ramp rate. About a minute before first crack, the flame is dropped to 50%. Coffee is dumped 50 seconds after first crack.|