||Ecuador Perla Chiquita AAA Washed Bourbon 2020
In 1998 Fabián Lomas worked in Quito for a company that bought and sold coffee. During his time working for this company he was able to learn a lot about coffee, and about coffee production and processing methods. Fast forward ten years to 2008: Fabián decided to take a big risk and rent a piece of land to produce his own coffee. He had the eventual goal of making enough money to buy his own land.
From the very beginning Fabián was familiar with speciality coffee, and he wanted to start his farm off on the right foot. He took lots of care in the processes carried out on the farm to produce great tasting coffee. Fabián is currently trying to involve his two children, Willy and Lizeth, in the farm's operating procedures. Every time someone visits, Fabián encourages his children to show the guests around; he wants them to take over running the business one day.
Willy graduated from high school in 2016. Since then he has been working with his father, learning more about coffee production, and taking care of the agricultural management of the coffee trees. Willy and Fabián are in charge of weed management, fertilisation, and harvesting. Meanwhile, Lizeth not only takes care of the drying and hand-sorting of the coffee, but she also owns a garden centre.
Fabián's family have passed through hard economic moments in their lives, which has led to lack of fertilisation for the coffee. That in turn resulted in diseases affecting the harvest. However, with the help of our exporting partners Caravela, the family have been able to improve their economic situation and build a drying station, and their next plan is to finally buy the land to own their farm.
What jumps out first is brown sugar – think dark, heavy demerara. Alongside that is a creamy body with a grating of lime zest and a delicate mango.
Farm: Perla Chiquita
Producer: Luis Fabián Lomas
Altitude: 1,300 m.a.s.l.
Total farm size: 5 hectares
Coffee producing area: 1.5 hectares
Processing method: Fully washed and fermented without water
Fermentation time: 14 hours
Drying method: Covered patios
Drying time: 7–15 days
Demerara sugar, mango, lime zest
Clean cup: (1–8): 6
Sweetness: (1–8): 7
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 7
Flavour: (1–8): 6.5
Aftertaste: (1–8): 6
Balance: (1–8): 6.5
Overall: (1–8): 6.5
Total (max. 100): 88
Medium to medium-dark – through first and give it some development. Push it up to the first pops of second and the brown sugar will shine, or keep it in the gap to highlight the fruit notes.
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