Produced by Olinka Velez
Region - Sozoranga, Loja
Grown at 1350 - 1600 masl
Varietal - Typica Mejorado
Harvest - January 2022
Process - Washed carbonic maceration
A beautifully refined citrus acidity and sweet tropical fruits in this rare lot by Olinka Velez.
It's rare to find coffees such as this from Ecuador. The quality of this lot combine with such precise carbonic macerated processing is very unique indeed. Olinka Velez is renowned for producing lots used in competitions around the world. We’re fortunate to have a small amount of her Typica Mejorado varietal. The variety here is a hybrid cross of Ethiopian Landrace and Red Bourbon, developed in Ecuadorian soils.
The first step after carefully hand-picking the cherries was to place them inside fermentation tanks where they went through an extended carbonic maceration for 11 days. After this, the cherries were pulped and washed. The extended fermentation leaves the parchment with a red colour.
A slow drying process takes place after washing, where the coffee is constantly turned for an even dry and monitored so the moisture reaches the desired level. Last, a very important period of stabilisation takes place, where the parchment coffee is left inside GrainPro bags in a temperature and moisture controlled room for 6 to 8 weeks until the moisture content is stable.