The first batch of April’s coffee offering has been roasted and getting shipped!
I will be roasting another batch of Rancho Tio Emilio on April 17th, and will bring some of this lovely coffee to Seattle for the SCA show. For that reason, if you want to get a bag still I will keep sales open until the 17th. You can sign up for a subscription by clicking the button below!
I hope you grab a bag, but for now let me tell you why this coffee was selected.
Ecuador as a coffee origin has been bringing very tasty flavor profiles for several years. My first experience with an Ecuadoran coffee was the coffee I used for my regional barista competition in 2013. It was a simply washed Typica variety that simply went by the producer’s name, Lucas Vera. This coffee had bright and clean tropical fruit acidity, huge sweetness, and a soft, smooth texture. In many ways this coffee was similar to last month’s Juan Pena coffee!
Now is the part where I tell you that this month’s coffee, Rancho Tio Emilio Sidra, is NOT the same as the others.
First of all the Sidra variety has a different character than Typica. It seems to display a lot of florals and an interestingly “green” flavor. I find this to come through as a minty character in this month’s flavor profile.
The next thing that I find special about this coffee is the fact that it is grown in a relatively low elevation around 1350 meters. In the industry we often associate a lower elevation with a lower quality of coffee, but this one is still highly sweet with plenty of acidity. The acidity level is likely present because of rather big temperature swings from day to night. It is important not to mistake the level of acid with the intensity of acid.
In Rancho Tio Emilio, the acid intensity is medium or slightly less. This presents a deep, ripe cherry or stone fruit flavor in the coffee, which is well structured.
One thing that this coffee does have in huge quantities, and of course a desirable trait in my coffee selection, is sweetness. This is typically a product of good tree health, ripe picking, and solid processing. It almost seemed like a malleable sugar in the original sample, and for that reason we took the caramelization a little further, to a dark caramel or toffee characteristic. I think this is a great compliment to the cherry fruit notes.
Lastly, there is a flavor that I taste in this coffee that reminds me of the taste of cream. I couldn’t honestly tell you where this comes from exactly. It could be from terroir, variety, or some other random input. One reason this is tough to identify is because it is just an uncommon coffee flavor. Regardless, I like it, and I think you will find it pleasing as well.
So that is Rancho Tio Emilio Sidra in a nutshell. It’s uncommon, it’s interesting, and it’s just plain delicious!
Next month I will be bringing you a very special coffee for me. It is from Arnulfo Leguizamo, the Colombian producer whose coffee I used when I won the World Barista Championship in 2013! Stay tuned for that one, but I’m expecting it to sell quickly.
Thanks for reading!