Ecuador Pichincha Fabian Lomas La Perla Chiquita Typica – *51801* – 27279 – 69.0 kg GrainPro Bags – SPOT RCWHSE

Price $7.09 per pound

Bag Weight 153.47 lbs

Position Spot

Bags 15

Warehouses Oakland

Flavor Profile Apple cider, lemon, black tea, fennel, dark chocolate

About this coffee

Grower

Lomas Obando Family | Finca La Perla Chiquita

Altitude

1350 masl

Variety

Typica mejorada

Soil

Volcanic loam

Region

Nanegal, Pichincha Province, Ecuador

Process

Washed after depulping and fermenting in sealed tanks, then dried on raised beds under shaded canopy

Harvest

June - September

Certification

Conventional

Coffee Background

Finca La Perla Chiquita (“The Little Pearl”) is a 1-hectare farm in the top of Ecuador’s Pichincha Province, a short trip north of Quito. Nanegal municipality, while only about 10 air miles from Quito, is very rural, and has a uniquely warmer and more humid climate than Ecuador’s capital city. The principal harvest months in northern Pichincha are June to September, but farms often continue picking through December. Ecuador’s namesake position on the Earth’s equator means that medium-altitude coffee enjoys practically a perfect year-round growing season, often with flowering and ripe cherry sharing the same branch most months. Fabian Lomas and his family manage La Perla Chiquita. The farm was planted only half with coffee for many years until 2008, when the family decided to convert the entire plot to coffee. With the success they’ve had thus far selling coffee, the family plans to increase the business: currently the goal is 2 hectares of coffee and a family home closer to the farm. They already have the nursery built. Harvest involves the whole family, as well as 10 hired pickers. All cherry picked is depulped the same day and left to ferment between 20 to 26 hours, washed in fresh water, and then dried on raised beds under canopy.