Rancho Tio Emilio - (Ecuador - Washed Typica)

FARM: Rancho Tio Emilio
REGION: Pichinca
PROCESS: Washed
ELEVATION: 1350 masl
VARIETAL: Typica
RESTING TIME: 13 - 15 days from roast date
TASTING NOTES: Peach stone fruit acidity, Toffee, Juicy sweetness

Espresso Recipe:
DOSE: 20 grams
YIELD: 45 grams
TIME: 25 seconds

Rancho Tio Emilio is a farm owned by José Gaibor, whose brother, Henry, runs other farms nearby. José is an infant heart surgeon who works in town during the week, while Henry and his wife, Verena, manage the daily operations of the farm. The couple met while volunteering for Doctors Without Borders and later returned to Ecuador to start their own coffee business. The Gaibors produce a variety of high-quality coffees grown and marked on their properties. Their farm is located in La Perla, Nanegal, in a specific microclimate that results in unique and special tasting coffees.