Nomad (Barcelona)
Ecuador - La Florida Typica 150g
A delicious coffee with notes of butter biscuit, mandarin and cinnamon. Juicy acidity, creamy body and fruits like passion fruit and golden apple. A clean and sweet lot.
Harvest: July 2022
Region: Loja
Altitude: 1400-1600 masl
Variety: Typica
Process: Carbonic Maceration
La Florida is an agroforestry farm run by the Coronel family. A lovely, welcoming family we got to meet last year during our trip to Ecuador.
Florida is an example of integrated production where arabica coffee, sugar cane, fruits and vegetables are produced, and tilapia and pigs are raised. Cyclical agroforestry mechanisms have been implemented on the farm where soil health is prioritized and where each product benefits from each other. La Florida is one of the healthiest plantations in Ecuador.
The history of this farm started in colonial times when this piece of land was part of a large farm run by Spaniards. At that time, the Sozoranga area was used to produce a lot of food since it is privileged with a hot climate, abundant water and fertile land. At a certain point, this was a crucial region that fed the independence army.
In the 20th century Sozoranga was a great producer of coffee, like many other areas of the Loja province. But after the coffee crisis that brought coffee prices to the ground, along with the biggest economic crisis the country suffered in the last 50 years, coffee crops were drastically reduced in less than a decade. These events are presumably part of the causes that generated the exodus of settlers from this area to countries such as Spain and the United States.
In 1993, this farm was acquired by the Coronel family, who promoted the production of high-quality coffee. Fabrizio and Ramiro are both agronomists with an environmental vision. Through their in-depth knowledge, they have achieved excellent results. They started planting coffee in 2014 and it only took them 5 years to reach an important goal, since in 2019 their natural Catucaí with carbonic maceration won three prizes in barista competitions in Italy: Barista Championship, Coffee in Good Spirits and Brewers Cup. In 2020 they won the “Taza Dorada” with a washed anaerobic Typica Mejorado. They also got the 9th, 13th and 15th position in the 2021 edition of the “Taza Dorada” with three of their lots and last year obtained the 3rd position with their White honey Sidra lot.
Process
Once harvested, cherries are fermented for 4 days. Yeasts SafeAle from Fermentis are added to the must obtained from this fermentation. Coffee is then fermented in stainless steel with added Co2, together with the must from the first fermentation. Coffee is washed and dried in a dark room.
