Pablo Eguiguren - Ecuador - Typica Mejorado
Farm - El Aguacate
Location - Loja
Varietal - Typica Mejorado
Process - Honey
Flavours - Grape, Peach, Caramel
Sweet and juicy coffee with great body. This coffee is sublime as a filter, working with a variety of recipes and brewing methods. I am also really enjoying as espresso, smooth with a beautiful and lingering aftertaste.
This is the second time I have had the pleasure of stocking coffee from Ecuador and my first from Pablo at El Aguacate. This will not be the last time! A really high quality and incredibly tasty coffee.
Farm - El Aguacate
Location - Loja
Varietal - Typica Mejorado
Process - Honey
Flavours - Grape, Peach, Caramel
Sweet and juicy coffee with great body. This coffee is sublime as a filter, working with a variety of recipes and brewing methods. I am also really enjoying as espresso, smooth with a beautiful and lingering aftertaste.
This is the second time I have had the pleasure of stocking coffee from Ecuador and my first from Pablo at El Aguacate. This will not be the last time! A really high quality and incredibly tasty coffee.
Farm - El Aguacate
Location - Loja
Varietal - Typica Mejorado
Process - Honey
Flavours - Grape, Peach, Caramel
Sweet and juicy coffee with great body. This coffee is sublime as a filter, working with a variety of recipes and brewing methods. I am also really enjoying as espresso, smooth with a beautiful and lingering aftertaste.
This is the second time I have had the pleasure of stocking coffee from Ecuador and my first from Pablo at El Aguacate. This will not be the last time! A really high quality and incredibly tasty coffee.
The farm is located in Loja, run by Pablo Eguiguren and owned by his grandparents Gonzalo and Susana Eguiguren.
Pablo took over the farms’s coffee production in 2018 and since then he led the farm into the specialty market and won a second place in Cup of Excellence 2021.
El Aguacate produces its coffee with water coming directly from the high Andes which surround the farm, the production here is organic with a focus on having a cyclical life for all the plants, products and byproducts.
The quality of care for growing, harvesting and processing is evident in the cup. It was also clear to me as a roaster, with there being very few beans needing to be sorted both pre and post roast.
The process is Honey and the approach was fermentation in cherry for 88 hours in sealed tanks, then the coffee is pulped and a second fermentation takes place with the addition of mosto from the same cherries. Then, the parchment coffee is placed to dry with its mucilage on African beds.
Pablo has been great to work with, very open and sharing lots of information. I look forward to featuring more coffee from El Aguacate! Makicuna are responsible for this introduction, they are a great team to work with, sourcing and importing high quality green coffee from across Ecuador but also facilitating meaningful relationships.
Depending on your brew method and dose, 150g will make approx 6 to 8 cups of coffee & 220g will make 10 to 12 cups of coffee.
You can select whole bean or a grind size as well as roast profile, lighter or darker, depending on your preference, when you select purchase.