Origin

Origin: Ecuador
Region: Chito, Zamora Chinchipe
Farmers: Roberto, Pablo & Luis
Variety: San Salvador, Catimor
Cultivation height: 1300 m
Preparation: naturally anaerobic
Cupping Score: 87.25
Degree of roasting: light
 Aromatic notes: Red berry mix. Jam. Cocoa.

The Farmers

Roberto, Pablo & Luis

Roberto Pablo and Luis are coffee farmers from Ecuador who are dedicated to the traditional, organic cultivation of coffee. They run a small farm in a remote, mountainous village near the Cotopaxi volcano. Roberto and Luis are known for their incredible commitment and love for nature, which they protect and preserve. They have developed a number of techniques to turn their coffee into a unique, aromatic product. Their coffee is considered to be one of the best coffees in Ecuador. They are also recognized internationally for their commitment to the environment.

The coffee

We are particularly proud of this coffee. Because we are the only coffee roastery in the world that is allowed to roast this coffee for you. It comes from a micro lot of the small farmers Roberto, Pablo & Luis, better known as Los Grillos. Its flavors are bursting with sweet red berries, with a juicy, cocoa-like mouthfeel. This coffee is for black drinkers and for everyone who loves light...

Recipes for Los Grillos

Preparation in the portafilter machine: 15 g in | 34.8g out | 30 seconds | 93°C | 1:2.3 ratio

Preparation in the V60 hand filter: 16 g in | 250 g out | 93°C | 2:20 mins.

Anaerobic - Natural

processing

Anaerobic natural coffee processing is a method in which coffee beans are fermented. This process takes place using special microorganisms capable of converting sugars and polysaccharides in the beans into organic acids and alcohols. This naturally reduces the caffeic acid and intensifies the aroma. The coffee produced through this process has a natural sweet taste and a slightly sour note.