With the start of a fresh year, it’s time for that most eagerly anticipated event in the CCR calendar – the season of fresh crop Ecuadorian coffee, and with it the arrival of Mario Hervas’ latest harvest. Excellent agronomic practices combined with a varietal that crosses Geisha and Bourbon produces an outstandingly complex and floral coffee. Expect notes of Bergamot lemon, crisp red apple, ripe berries and butterscotch.More info
Mario’s farm El Meridiano is incredibly beautiful. Full of natural water sources, waterfalls, and a beautiful landscape with a view over the valleys of Pichincha.
As an early adopter of quality-focused techniques, Mario was a pioneer of specialty coffee in the municipality of Nanegal. He’s helped to drive forward the reputation of Ecuador as an emergent powerhouse for excellent quality coffee.
Mario was an agronomist for 17 years, working with large-scale rose farms throughout Ecuador. He bought El Meridiano as a passion project, transferring his knowledge and skills to the business of growing coffee. As a result, Mario has been on the cutting edge from the moment he hit the ground – thanks to this, his coffee is impeccably grown and well processed. It’s safe to say he is a farmer with whom we are extremely proud to have been working with for the past four years.
The variety grown at El Meridiano has an interesting origin in and of itself – originally developed for higher yields and disease resistance in a commercial plantation run by Nestle, the seeds were smuggled out by the workers on the plantation to grow in their own farms. Initially misidentified as Typica due to the physical characteristics of the plant, genetic testing conducted on a sample sent to World Coffee Research identified the Geisha/Bourbon heritage. Geisha is world famous for its bright, complex acidity and incredible complex floral aromatics, and Bourbon for its buttery body and deep sweetness.
We’ve been brewing this coffee in the Gabi Brewer in the QC lab. Starting with an 18g dose ground medium-coarse, we add that to the rinsed filter in the brewer. Assembling the brewer, we pour 3 pulses of 100g spaced 1 minute apart, aiming for a total brew time of 5min. This should result in a super clean, floral brew!