Tasting notes

Caramel, tamarind, cacao nibs, dried banana, Soft, tart acidity with a very creamy mouthfeel. 

Background Info

1st place winner of Ecuador’s 2023 Taza Dorada Robusta.

After over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - ANECAFE initiated Ecuador’s first specialty Taza Dorada Robusta competition in 2016.  We have been involved since this first event as judges and buyers of the winning coffees.

This year we purchased the 1st place lot, A honey processed Napopayomino variety from Calixto Rivera Narvaez in Gonzalo Pizarro province. Calixto was the winner of the winner of the first competition in 2016 and has placed in the top 5 most years since. A testiment to his consistency and quality.

This Honey processed coffee was produced from the locally developed Napopayomino variety. This year Calixto did a double fermentation on the coffee. Fermenting the cherries first, then pulping and fermenting again before drying the coffee as a honey with the remaining mucilage. While less intense in flavor than some of the other coffees in the competition, his coffee's supreme balance allowed it to win over more extreme coffees. This coffee wonderfully shows the potential of attentive processing applied to this species. A full creamy mouth-feel and pleasant fruit and caramel like flavors with dried banana and spice in the aftertaste.

Brewing Recommendations

We recommend brewing this great coffee via espresso and/or french press. 

Frequently Asked Questions

What is a honey processed coffee?

Honey-processed coffee is a method of coffee processing where a certain amount of the coffee cherry's mucilage, also known as 'honey', is left on the bean during the drying process. This gives the coffee a sweet, complex flavor, adding depth to its taste profile. Our Ecuador Specialty Robusta utilizes this method for a unique, tantalizing brew.