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Blanca Espresso by iGUANA is our first-ever coffee from Pichincha, Ecuador.
Indulge in the rich, aromatic symphony of Ecuadorian iGUANA coffee beans meticulously cultivated by the skilled hands of farmer Arnaud Caussee in Las Terrazas del Pisque, Pichincha.
Grown amidst the lush landscapes of Ecuador, these beans embody the essence of dedication.
The cup
Whether you prefer a classic espresso shot, a latte, or a cappuccino, Blanca iGUANA Espresso Coffee from our online coffee store is perfect. Notes of blackcurrant, cocoa and caramel are smooth and fruity. A reach profile is full of sweet flavour.
The blend is perfect for those who enjoy a rich, flavorful espresso or as the base for their favorite coffee drink.
Terroir
Blanca iGUANA Espresso Coffee grows in Pichincha, one of the highest capital cities in the world. The location provides the perfect micro-climate for growing coffee, which can be tasted in your coffee cup.
Pichincha is a province in northern Ecuador, and its capital is Quito, the country's capital. The province is named after the Pichincha volcano, an active stratovolcano located in the western Andes near Quito. Quito, situated in the Pichincha province, is not only the capital city but also one of the highest capital cities in the world. The province of Pichincha encompasses a diverse range of landscapes, from the high-altitude mountains around Quito to lower-lying areas with tropical climates.
Blanca iGUANA Espresso Coffee is grown at altitudes of 1700 meters, enhancing flavor complexity. The cooler temperatures and reduced oxygen levels at 1700 meters contribute to the beans' slower growth, making them denser. Dense beans, in turn, yield a richer and fuller-bodied cup of coffee. This density enhances the extraction process, allowing for a more concentrated and flavorful brew that coffee enthusiasts often appreciate. Beans grown at 1700 meters showcase a well-balanced acidity that adds a refreshing and lively characteristic to the brew, creating a more dynamic and enjoyable coffee experience.
Coffee Farm - Sustainable and ethical farming practices
Our specialty coffee Blanca iGUANA Espresso comes from the highlands surrounding the town of Las Terrazas del Pisque, Ecuador, from farmer Arnaud Causse.
Processing
Arnaud Caussee started his coffee project in 2004 and is committed to sustainable and ethical farming practices. This includes environmentally friendly cultivation methods, fair treatment of workers, and a focus on biodiversity. Knowing that the coffee is produced with such principles adds an extra layer of value to the product.
By choosing hand-harvesting methods, we minimize environmental impact and support local communities, providing employment opportunities and fostering a connection between our coffee and the people who cultivate it.
With a cup of Blanca iGUANA Espresso, you will dive into the extraordinary world of coffee innovation: Anaerobic Fermentation Collection. Coffee cherries are placed in sealed tanks, allowing them to ferment in the absence of oxygen. The anaerobic fermentation process acts as an alchemist's touch on the coffee beans, intensifying and refining their natural characteristics.
With every sip of Blanca iGUANA Espresso, you're not just enjoying a beverage; you're savoring the dedication, expertise, and sustainable practices that make our coffee truly extraordinary.
Roasting
We roast the Ecuadorian coffee beans in Berlin paying meticulous attention to every detail. This hands-on approach ensures that each batch of coffee meets the highest standards of quality, resulting in a consistently excellent product that coffee connoisseurs can appreciate.
Packaging
The packaging is done to retain the freshness and quality of the coffee. The ground coffee is packaged in airtight bags to prevent oxygen from entering the package and spoiling the coffee.
Preparation
Grind your Blanca iGUANA Espresso beans just before brewing to preserve their optimal taste.
- Grinding Perfection: Begin with whole Blanca iGUANA coffee beans for the freshest flavor. Grind your Blanca iGUANA Espresso beans just before brewing to preserve their optimal taste. Aim for a fine consistency, resembling powdered sugar, to ensure a balanced extraction.
- The Golden Ratio: Achieve coffee harmony by using the golden ratio of one to two. For a single shot of espresso, measure 7-9 grams of finely ground coffee. Double the quantity for a more robust double shot.
- Tamping Technique: Tamping is an art. Apply approximately 30 pounds of pressure evenly to the coffee grounds in the portafilter. This creates a uniform bed, allowing for consistent water flow during extraction.
- Temperature Precision: Maintain water temperature between 195°F to 205°F (90°C to 96°C) for ideal extraction. Water that is too hot can result in a bitter taste, while water that is too cool may yield underwhelming flavor.
- Time Matters: Keep an eye on the clock during extraction. The ideal espresso shot takes around 25-30 seconds to brew. Adjust your grind size if the extraction is too fast or too slow to achieve the perfect balance.
- Crema Perfection: A velvety, golden crema is the hallmark of an exceptional espresso. It should be thick, rich, and uniform, indicating a well-balanced extraction. Blanca Espresso Blend's unique combination of beans ensures a delightful crema with every shot.
- Enjoy Immediately: Blanca Espresso is best enjoyed immediately after brewing. Savor the robust flavor, notes of chocolate, and the delightful aroma that our Espresso Blend brings to your cup.
