TENNESSEE
Review
Peaches and cream, maple and brown sugar predominate at first sip with this Ecuadorian coffee. Floral and fruity with flavors of apple and fig this coffee has a rich, coating mouthfeel. As it cools subtle notes of chocolate malt and raspberry emerge. The acidity is medium offering a nice balance to the fruity sweetness. This coffee is lovely in every way.
COFFEE NAME Gilda Carrascal
ORIGIN Ecuador
PRODUCER Gilda Carrascal
VARIETY Pacamara
PROCESS Washed
Altitude masl 1630
Roaster notes: Just a stone’s throw from Quito — Ecuador’s capital city — you’ll find the small lush valley of Las Tolas boasting incredible views of the Andes Mountains. Steeped in history, this area is sacred for the indigenous Yumbos, who based their year off the lunar calendar; it was the only valley that provided a clear view of the moon.
Nestled in this sacred valley, you’ll find Gilda Carrascal’s coffee farm where she’s been working the land for the past 8 years. She grows a few different types of coffee plants on her farm, but this lot is all pacamara — a fairly large coffee bean that is a genetic cross between the ‘pacas’ and ‘maragogipe’ varietals. Growing pacamara coffee can be tricky, however, because of its high susceptibility to plant disease. But, when these plants thrive, we’re treated to a wonderfully complex and creamy coffee.
Processing at Gilda’s farm is very clean and simple. But, don’t be lured into thinking that simple equates to boring. This pacamara offering is a beautiful expression of the best that Ecuador has to offer. Our head roaster and green buyer thought this coffee was special because it has a unique creamy mouthfeel, sparkling acidity and very clean finish.