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Nestled in the lands of Palanda, in Ecuador's Southern Amazon region, lies Edwin Calva's farm, brimming with heritage and innovation. Having mastered coffee tasting and post-harvest processes through being a member of the APECAP Association, Edwin has transformed the farm he inherited from his father.
While famed for its productivity in both coffee and cocoa, Palanda, located in Zamora, has become a hub for specialty coffee production due to the introduction of the improved Typica and Nestle hybrid varieties a few years ago.
Honey processed coffees are on the rise in Ecuador, where coffees are picked ripe and depulped on the same day. They are then spread on patios or raised beds to dry in their mucilage for up to 25 days.
For this coffee, it was intentionally put through anaerobic fermentation. The freshly-harvested cherries are placed in a sealed container for a duration of time to create a flavour impact. This brings out an increase in fruit intensity and acidity, while also slightly increasing the body of the coffee.
This rings true with the cup's juicy acidity of yellow stone fruits that is accompanied by a candied orange sweetness. A mildly syrupy mouthfeel is also present in the cup.
Recommended to rest beans for 7-10 days from roast date before consuming.
