Ecuador - Chorora "Red Washed" Mejorado [25/26]

Tasting notes

In the roaster’s words

Our second season sourcing from Chorora, which is one of two farms owned and run by sisters Olinka and Diana Velez. Chorora grows multiple varieties including Mejorado, Wush Wush, Lupe Maria, and Rosado, whereas Yambamine grows nothing but Sidra. The sisters are pioneers in high intervention processing in Ecuador, including carbonic maceration, anoxic fermentation, and naturally isolated lactobacillus and yeast cultures. A research laboratory on-site develops new processing methods, and crosses different cultivars. Brew Guide: Best Brewed with: Filter Light Roast Influence: We did a few test batches on this one - while there was a super intriguing coffee blossom note to be found at a lighter roast, we also couldn't shake genmaicha tea esq popped rice and green-y notes that didn't integrate with the cup. With a touch extra development, which naturally comes with some extra sugar browning - we found what we think is the best presentation of this coffee. The processing implies extreme funk but it actually roasts and cups like a more traditional (perhaps slightly extended ferm) washed coffee - testament to the skills of Olinka & René Best Rested: 3-4 weeks Filter: 64g/L, 93°C when fresh, 62g/L & 90°C when rested Espresso: 18g/45g/24-30s - classic style We're tasting: Sweet and sticky aromatics - stewed apple, chamomile and dried apricots. In the cup it's plush and elegant with clementine and nectarine notes hot, alongside cake-like bakewell tart (raspberry, frangipane, brown butter shortcrust pastry) and chamomile tea. The touch of extra development tips the Mejorado profile from white sugar to more butterscotch, and we find a soft florality throughout - apple blossom hot, dried jasmine cold. Traceability Country of Origin: Ecuador Region: Sozoranga, Loja Producer: Olinka Velez, René Buitron Farm: Chorora Variety: Mejorado Elevation: 1600 MASL Process: Yeast Inoculated Anoxic Washed: Cherries are given an initial 24 hours of oxidation, then 72 hours of anoxic fermentation in sealed tanks inoculated with lab-isolated yeast cultures to steer the fermentation. The cherries are then depulped and reinoculated with the same isolated yeasts for a further 72 hours of fermentation, before the mucilage is washed off, taking the lot to 8 days of total fermentation. The parchment emerges with a reddish tint, which gives the lot its Red Washed name, and the coffee is finally dried on raised beds under controlled conditions to a final 10% moisture. Import Partner: Makicuna

Notes

Farm: Chorora; lot name: Red Washed; import partner: Makicuna; best rested 3-4 weeks.