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Ecuador, Manuel Efren Jimenez

Ecuador, Manuel Efren Jimenez

198 kr
Regular price Sale price 198 kr
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  • Roasted to order

Coffee Information

This Ecuador from Loja region is a fantastic representation of what Ecuadorian coffees taste like: balanced and layered.

In this coffee we found notes of black tea, berries, brown sugar and citrus. With a well pronounced bergamot aroma.

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this coffee was sourced by Caravela

COSTING AND TRANSPARENCY

How the chart works

The main purpose of this chart is to roughly illustrate the different costs involved in our coffee purchasing operations, with a focus on transparency—specifically what the producer receives and what we retain from the operation.

glossary

Farmgate: Is the price the farmer gets paid per KG or LBS of green beans.

FOB (Free on board): It represents the cost of coffee at the port of origin, ready to be shipped. It includes the cost of the green coffee beans, processing, packaging, domestic transportation to the port, and exporter's fees, but not the cost of shipping and insurance to the destination country.

We convert all the data to euro and kg for better understanding.

family business

Manuel Efren Jiménez Flores is a coffee producer from
the community of El Airo, in Espíndola, Loja, Ecuador.
Together with his wife, Elvia Rosillo Vicente, and their
family, he runs Finca La Cascarilla, a farm named after a
native medicinal tree found on the property, traditionally
used to treat colds.

Manuel comes from a long line of coffee growers. He is
the third generation in his family to work with coffee.
having learned the trade from his parents over more than
25 years. Seven years ago, he began producing specialty
coffee.

In harmony

At La Cascarilla, coffee is grown under diverse shade trees and alongside crops such as plantain, yucca,
maize, beans, and fruit trees. The main variety is Pache, representing 60% of production,
complemented by Catuai and Bourbon.

Bourbon

French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas.

Bourbon characterizes for being full bodied, with a profile strong on berries, caramel-like sweetness and nuts.

processing

Manuel leads the agricultural work and fermentation, while his
wife and daughters manage drying and commercialization. The family carefully processes the coffee
using extended fermentations—up to 72 hours with salt—and a three-level solar drying system to protect
quality.

[ la cascarilla / ecuador / manuel efren ]