Process: Natural Variety: Caturra, Typica
Ecuador La Hormiga 'Naty'
Plum, Lemon, Pink Bubblegum, baking spices and flowers. A very rounded cup with a silky mouthfeel and buoyant acidity.
In 2019 we began working with Bruhwer coffee in Ecuador. They have farms and mills in both the Zamora Chinchipe region and Quilanga regions. Last June Miguel went down to their mill in Chito, Zamora Chinchipe to work with them on improving processing.
Chito is very near the border of Peru in the humid environment of the upper Amazon around 1300m. A difficult region to dry coffee in. but they manage it quite well with green house covered patios and mechanical dryers for finishing.
This coffee is named after the Hormigas Culonas. A species of Leaf cutter ants indigenous to this part of the Amazon that is a prized delicacy in several Andean countries. (They taste like Potato Chips fried, and like unsweetened mint ice cream frozen)
They affectionately Call their Natural process coffees 'Naty'. This past season they made some refinements to the processing including a dual stage fermentation step which has really elevated the cup to another level. First Cherries are fermented Anaerobically in sealed containers for 2 days. Afterwards mucilage (the sticky, sweet fruit layer) from other coffee batches under-going a demucilaged washed process is added to the cherries and allowed to ferment for an additional 2 days.
This option is currently sold out.
- Continent: South America
- Country: Ecuador
- Farm: La Hormiga
- Process: Natural
- Region: Zamora Chinchipe
- Variety: Caturra, Typica
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