Mitad del Mundo Espresso (wholebean only)
Origin: Loja, Southern Ecuador, Ecuador
Producer: Several small-scale farmers
Process: Depulped and fermented in cement tanks for 15-24hrs, fully washed.
Varieties: Typica, Caturra & Bourbon
Altitude: 1,600 - 2,100 metres
Flavour notes: Flavours of cacao nib & damson jam make for a satisfying, rounded espresso. A brisk, black tea like character creates a clean finish.
Last year one of our most exciting espresso releases was from Ecuador: the Mitad del Mundo Espresso, comprising coffee from several farmers based around the region of Loja. Having been exploring the country in more depth and repeat-purchasing coffee from Ramiro Granda, Felipe Abad and Jorge Tapia, we’re also pleased to have secured another lot from this community to roast for espresso this season.
Most of the farmers grow their coffee under shade trees, with plantains and guavas being popular choices. This coffee is a combination of Typica, Caturra and Bourbon varieties and has been traditionally depulped and fermented, before being washed and dried under shade on patios. As with the lot from last year, expect dark fruit jams and a super clean cup.
Espresso – ratio 1:2 (18g coffee to 36g espresso)
Workshop roasters are dedicated to sourcing, roasting and serving the best coffee possible, always looking to work with people that share their values and approach and help them develop and grow. They showcase the best coffee possible means working closely with the right coffee farmers, producers, exporters and co-operatives; those that are willing to develop, evolve and adapt as together they target ever-improving quality in the cup. Working with the same people each year helps both parties develop quality, however, they will always look to foster new relationships with those who are producing great coffee. The search for better coffees is never-ending and is a journey they relish.