Equator Coffees - Ecuador Rancho Tio Emilio Cup Of Excellence Winner - 6 oz.
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ROASTS AND SHIPS ON WEDNESDAYS

This coffee from Rancho Tio Emilio, a farm located in the Pinchincha region of northern Ecuador, placed 16th in Ecuador’s coveted annual Cup of Excellence competition. Farm owner José Gaibor is an infant heart surgeon and lives in town during the week. José's late father was named Emilio Gaibor, and this farm is named in his honor. José’s brother Henry and Henry’s wife Verena oversee the daily operations of Rancho Tio Emilio, as well as their own farms, Maputo and Hakuna Matata. A few years ago, we purchased a coffee from Finca Maputo that placed in the Taza Dorada, which was Ecuador’s national coffee quality competition prior to the inaugural Cup of Excellence competition last year.

The couple met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders. Henry is a veteran war-trauma surgeon from Ecuador and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to switch careers and devote their time to coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.

The area of La Perla, Nanegal, where Henry and Verena produce their coffee has a specific microclimate with relatively high humidity, cool nights, and low altitude for Ecuador. This combination of environmental factors gives their coffees a unique flavor profile. The coffee we purchased is a honey processed Sidra variety lot. Sidra is a relatively newly discovered hybrid between Red Bourbon and Typica first identified in Ecuador that features a distinctive flavor profile, which is attributed to it acquiring the sweetness and body of Bourbon and the vibrant acidity of Typica.

equator-coffees

Ecuador Rancho Tio Emilio Cup Of Excellence Winner

ROASTS AND SHIPS ON WEDNESDAYS ONLY!

$44.00 / 6 oz.

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Whole Bean
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Whole Bean

Other Sizes

6 oz.
2 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Light

BODY

Complex

ACIDITY

Vibrant

NOTES

Raspberry, cocoa nibs, caramel

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Story

STORYarticle-shape

ROASTS AND SHIPS ON WEDNESDAYS

This coffee from Rancho Tio Emilio, a farm located in the Pinchincha region of northern Ecuador, placed 16th in Ecuador’s coveted annual Cup of Excellence competition. Farm owner José Gaibor is an infant heart surgeon and lives in town during the week. José's late father was named Emilio Gaibor, and this farm is named in his honor. José’s brother Henry and Henry’s wife Verena oversee the daily operations of Rancho Tio Emilio, as well as their own farms, Maputo and Hakuna Matata. A few years ago, we purchased a coffee from Finca Maputo that placed in the Taza Dorada, which was Ecuador’s national coffee quality competition prior to the inaugural Cup of Excellence competition last year.

The couple met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders. Henry is a veteran war-trauma surgeon from Ecuador and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to switch careers and devote their time to coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.

The area of La Perla, Nanegal, where Henry and Verena produce their coffee has a specific microclimate with relatively high humidity, cool nights, and low altitude for Ecuador. This combination of environmental factors gives their coffees a unique flavor profile. The coffee we purchased is a honey processed Sidra variety lot. Sidra is a relatively newly discovered hybrid between Red Bourbon and Typica first identified in Ecuador that features a distinctive flavor profile, which is attributed to it acquiring the sweetness and body of Bourbon and the vibrant acidity of Typica.

Roaster Detail

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Estabilished:

1995

Owners:

Helen Russell & Brooke McDonnell

Awards:

2016 National Small Business of the Year.

2010 Roaster of the Year - Roast Mag.

 2016 Good Food Awards Winner.

2013 1st Place winner Roasters Choice Awards.

MORE COFFEES FROM THIS ROASTER

Roast Magazine's 2010 Roaster of The Year Award Winner!

Equator's commitment to a sustainable, transparent approach spans more than two decades. Today, Equator operates nine cafes predominantly in the San Francisco Bay Area. In 2016, the U.S. Small Business Administration honored Equator by naming Equator the "National Small Business of the Year." Since their founding, Equator has been a leader in sustainability and social responsibility. In 2011, they formalized their commitment to sustainability by becoming a certified B Corporation, making it the first California coffee roaster to do so. Equator’s philosophy on coffee is built from a question: how do they create value from their perch in the coffee supply chain, standing at the intersection between local and distant coffee communities? It is this question that continues to frame their narrative as they strive to grow a business that values the stakeholders in both communities with respect for the people, the process, and the product. Equator believes that quality underlies economic and environmental sustainability, and this is the pillar of our approach. They support environmentally sound certifications, as well as practices that produce the highest quality coffee while securing a dignified life for those who produce it.

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