ECUADOR La Florida Typica Mejorado NYX (Saccharomyces cerevisiae)

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“From conserving water to using natural fertilizers, we are dedicated to reduce the environmental impact to the ecosystem.”

Ramiro Colonel Pilco
Producer, Ecuador

SCA SCORE 89.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing acidity.

PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR

There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.

That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: 

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."

GENESIS

Producer	Ramiro & Fabricio Coronel Pilco
Country	Ecuador
Region	Sozoranga, Loja
Altitude	1,500 masl
Varietal	Typica Meyorado
Process	Natural, Yeast Inoculated (Saccharomyces cerevisiae)
Lot size	20kg
Trade	54.00 USD/kg

SENSORY EXPERIENCE

Aroma	Almond, Honey
Flavor	Guava, Hops, White currant
Aftertaste	Hops, Yellow apple, Mid
Acidity	White currant, Malic, Mid-High
Body	Juicy, Light, Mid
Balance	Uniform

SYNOPSIS

Hard work and dedication is present in the quality of Hacienda La Florida’s coffee.  

The Coronel family purchased Hacienda La Florida in 1993. The Coronel family manages the farm using agroforestry techniques giving the soil particular attention. They contend that attaining high coffee quality requires healthy soil that is adjusted to the requirements of the plant and the surrounding conditions. 

Agricultural engineers Ramiro and his younger brother Fabrizio work in the field. They started growing coffee in 2014 after learning about specialty coffee farming through a ministry of agriculture project aimed at reviving the nation's coffee industry. Following this early assistance, La Florida has developed on its own and is now pursuing high-quality sustainable agriculture.

FERMENTATION

This coffee was harvested at 19-25 Brix, underwent  inoculation with Saccharomyces cerevisiae yeast, brought down to 3.65 pH during 7 days with no enzymatic rest, dehydrated to 10.5%-11.5%.  

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
WH, YH, RH, BH	Honey Fermentation (Red, White, Black)
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

 

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. 
• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Ecuador
Finished in Scandinavia