Angel Capa Carrion - Ecuador
Our first year working with Angel and this uniquely sweet and memorable coffee. In the cup we get banana heads, sugar, marshmallow and citrus.
250g
- Variety: Typica, Caturra, Catucai
- Country: Ecuador
- Region: Conganama, Loja, Ecuador
- Process: Yeast Innoculated
- Altitude: 2080 MASL
- Harvest: Fall 2024
- Producer: Angel Capa Carrion
- Farm: Finca Angamaza
- Roast Level: Light
In the cup
We get a sweet get that reminds us of banana head candies and confectionary sugar. We also taste marshmallow and get a citric acidity and a sweet finish that is memorable.
Funky
Process
About The Producer
Finca Angamaza is located in Conganama, Loja, Ecuador, and is managed by Angel Capa Carrion, a second-generation coffee grower. The farm consists of 19 hectares of land, sitting at an elevation of 2,080 m.a.s.l, with 4 hectares dedicated to coffee growing: a mix of approxiately 30% Caturra, 25% Typica, 10% in Typica and 35% in Yellow Catucai. Angel has only fully dedicated himself to the production of coffee approximately 9 or 10 years ago. Around that time, a local association of growers was formed to help market and find buyers for their coffees; they even brought in agronomists and technical assistance as offered by the local municipality. This was a huge factor in motivating Angel to produce higher quality coffee and receive higher prices for his coffees. The association has since disbanded, but Angel continues to focus on producing high quality coffees, looking for buyers who value and appreciate his efforts.
Processing
This lot is a field blend of the above varieties, with some lots undergoing yeast inoculation. Upon arriving to the wet-mill, the coffee is de-pulped and then fermented for 36 hours; after washing, the coffee is dried from anywhere between 12-15 days, depending on the weather conditions.
Transparency
We Paid
Roasted Costs