Ecuadorian Coffee | how does the Ecuadorian HILDA PACHA wash Kaddura?

Country: Ecuador

Province: Zamora-ChinchipeCant ó n Zumba

Producer: Hilda Terest Pacha Cordero

Altitude: 1700 m

Total farm area: 10 hectares

Farm coffee planting area: 3 hectares

Variety: Kaddura

Drying method: completely dry on a parabolic covered terrace

Processing method: traditional complete cleaning

Fermentation time: 18 hours

Description

In the middle of the Amazon rainforest in southeastern Ecuador, there is Zamora Chippe province, which is home to Hilda Farm. The farm has a total of 10 hectares, of which seven are made up of virgin forests and local trees, and the other three are coffee plantations.

The area is the only noble nature reserve in the country, and the wood of these trees makes cooking utensils for their kitchens. In the area, you can find more than 160 different species of birds that migrate from one farm to another to find their ideal habitat and inspire hundreds of coffee-growing families in the process.

Its remote and exotic location makes the farm unique because of its biodiversity and microclimate. The region's enthusiastic, experienced producers, location, climate and rich soil are the perfect combination for the production of extraordinary coffee.

Although coffee growers in the region still say they have a lot to learn to produce specialty coffee, the region has great potential. Hilda is a member of the ACRIM Association, which believes that "sustainable progress and development of the community can only be achieved through unity, teamwork and respect for the environment."

In the cup test, this super sweet coffee is reminiscent of brown sugar and toffee, as well as the aftertaste of green apples and watermelons.