Ecuador Alambi Washed - Filter

Ecuador Alambi Washed - Filter

Two firsts for Lucid, first time working with the importer Caravela and first time roasting coffee from Ecuador! Very excited to showcase this origin with a beautiful washed coffee from the Pichincha region of Ecuador. This was also July's subscriber coffee! 

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• Producers + Mill:

The parroquia of Nanegalito, part of the canton of Quito, is renowned for its abundant biodiversity and pristine water sources, attracting visitors for activities such as hiking and birdwatching. In this area, there is a well-known natural park called the Alambi Fog Forest Reserve, situated at an elevation of 1,480 meters above sea level (masl). This reserve covers an area of 123.6 hectares and consists of primary forest characterized by its fog and rich biodiversity, both in terms of flora and fauna typical of the Andes. The reserve boasts incredible water sources, including the Alambi River and three waterfalls located within its boundaries. The presence of this remarkable reserve influences the microclimates of the surrounding areas where some of the contributing producers are located. The Alambi Reserve is a source of pride for the canton and is protected by the local community, inspiring the name of the brand representing the coffee from this area.

Caravela has been working with producers in Quito since around 2016, initially collaborating with four producers. Over time, the partnership has expanded, with visits to the producers by the PECA technician to provide advice and implement improvements on the farms. The goal is to produce better-quality coffee and achieve consistency year after year.

The contributing producers of Alambi not only cultivate coffee but also engage in secondary activities such as cattle farming for milk or meat, providing them with an additional source of income. The passion and love for coffee have been passed down through generations, along with the farms that have become part of their legacy. While they have inherited knowledge about coffee from their parents, they continue to learn and strive for improvements to achieve higher-quality coffee. These producers are mindful of their environmental impact and actively practice environmentally friendly techniques while protecting water sources, resulting in rich biodiversity on their farms. All of their coffee farms are shaded and managed using agroforestry systems, incorporating other crops such as guabos and porotillos, which aid in nitrogen fixation in the soil.

The area where these farms are located experiences a tropical climate with a certain level of humidity, which is favorable for coffee trees. Moreover, the proximity to the Alambi Reserve and the soil characteristics of the Andes create optimal conditions for the production of specialty coffee.

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• Variety:

Bourbon -

The story of Bourbon coffee begins in the wild forests of Ethiopia, where its ancestor, the arabica heirloom, was first discovered. From there, the journey took it to the distant lands of Yemen in the 17th century, where it was embraced and cultivated by the local people. The intense flavors and exceptional quality of this coffee quickly gained recognition, and it wasn’t long before French missionaries, in their quest to spread the Gospel, brought Bourbon coffee seeds to the remote island of La Réunion, then known as île Bourbon.

With their introduction of the Bourbon coffee plant to La Réunion, French missionaries paved the way for its spread to Latin America and Africa. This led to the rise of numerous other Bourbon-related varieties. Today, Bourbon coffee is grown across a wide range of countries, with Brazil, Costa Rica, and Colombia being particularly well-suited for its cultivation.

The unique Bourbon coffee taste, with its buttery flavor, nuttiness, and smooth consistency, has made it one of the most sought-after gourmet coffees in the world.

Typica Mejorado - 

Mejorado is a very unique variety mainly grown in Ecuador.

Recent genetic testing by World Coffee Research demonstrated that Typica Mejorado is a hybrid of Bourbon and Ethiopian Heirloom/Landrace—it’s not a descendant of the Typica lineage, even though it’s taken the name of ‘Typica Mejorado’.

The cup profile is meant to have a more refined sweetness and body and a higher quality acidity compared to the regular Bourbon variety.

Sidra - 

Sidra is a recently introduced coffee variety, with an unclear origin story. It might have been part of a coffee plant breeding program, developed in the nurseries of a Nestle facility in Ecuador.

It first appeared on farms in Ecuador and then Colombia, with reports of good production per tree, and good cup quality.

Under the name Sidra, Bourbon Sidra or, “Sydra” it is known for towering height and sturdy stature. Research institutes who have performed genetic testing on organic samples from Sidra plants say it can be traced back to Ethiopian coffee landraces, but these are typical results for unknown and locally hybridized arabica types.

As dissemination of this increasingly popular variety becomes more widespread, I’m sure we will learn more about it. At the moment, you tend to see Sidra in Ecuador and Colombia.

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• Process:

The producers of Alambi begin their coffee processing by manually selecting only the ripe cherries. They employ local individuals who have been trained to easily identify the cherries that are ready for picking. The harvested cherries are then taken to the on-farm wet mill where they are pulped. Subsequently, the coffee undergoes fermentation in closed and airtight containers. In some cases, water is used during fermentation, while in others, no water is added. The fermentation period ranges from 24 to 48 hours, depending on the specific circumstances. Some producers monitor the pH of the fermentation mass and remove it when it reaches a range of 4.1 to 3.8.

The next step involves washing the coffee two to three times before transferring it to the drying area, where it takes approximately 15 to 30 days to reach the desired humidity level. Once the coffee is dried, the final parchment coffee is occasionally stored on the farm for around one week. Subsequently, the grower transports the coffee to the purchasing station in Quito, where it undergoes analysis by a Quality Analyst to assess its quality. Initially, a representative sample is subjected to a thorough physical analysis, which measures the moisture level, water activity, and identifies any physical defects. Following the physical analysis, the coffee undergoes a sensory evaluation to determine its quality grade. Finally, the parchment coffee is processed at Caravela's mill in Quito, which is located at the same site as the purchasing station, before being shipped to the port.

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• Region: Pichincha
• Producers: Small Holder Farmers
• Farm: Alambi Reserve
• Importer: Caravela 
• Price (green ex Shipping): £13.50 p kg

• Varieties: Typica mejorada, Bourbon and Sidra 
• Process: Washed
• Altitude: 1200-2000masl
• Amount Bought: 69kg

• Tasting: Tropical, Juicy, Fruity, Full body, High sweetness
• Flavours like: Cantaloupe Melon, Nectarine, Sugar syrup