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Esmeralda iGUANA Coffee - Filter 250g
Esmeralda iGUANA coffee beans capture the essence of the lush landscapes and the skilled hands that cultivate them in Las Terrazas del Pisque, Pichincha.
The cup
Our Esmeralda iGUANA filter coffee captivates the palate with a perfect balance of velvety chocolate undertones, nuts, and the bright zest of tropical fruits.
Terroir
Esmeralda iGUANA filter 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.
Esmeralda iGUANA Filter 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 Esmeralda iGUANA Filter coffee 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 Esmeralda iGUANA filter coffee, 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.
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
Follow these steps to elevate your coffee experience and savor the rich flavors of Ecuador with every sip:
- Start with freshness: Begin your journey by selecting freshly roasted Esmeralda Filter Coffee beans. The vibrant flavors are at their peak when the beans are freshly ground, allowing you to capture the essence of the high-altitude terroir.
- Measure with precision: For optimal taste, adhere to the golden coffee-to-water ratio. A standard measure is one to two tablespoons of coffee per one hundred seventy grams of water. This precision ensures a well-balanced brew that highlights the nuanced flavors unique to Ecuadorian coffee.
- Grind to perfection: Grind your coffee just before brewing to preserve its freshness. For filter coffee, opt for a medium grind – resembling coarse sand. This consistency allows for a balanced extraction, giving you a cup that's neither too weak nor overly intense.
- Embrace the pour-over technique: The pour-over method allows you to control the brewing process meticulously. Wet the grounds first to let them "bloom" for about 30 seconds, releasing trapped gases and enhancing the overall flavor. Then, continue the pour in slow, concentric circles for an even extraction.
- Water quality matters: Use filtered or bottled water to ensure the purity of your brew. The water temperature should be between 195°F to 205°F (90°C to 96°C). Water that's too hot can result in bitterness, while water that's too cool may not extract the coffee's full range of flavors.
- Patience is a virtue: Allow the magic to happen. The ideal brew time for filter coffee is typically around 4 minutes. This patient wait ensures a full extraction of the nuanced flavors, creating a cup that's smooth, aromatic, and filled with the spirit of Ecuador.
- Engage the senses: Once your brew is ready, engage your senses fully. Inhale the delightful aroma as you take that first sip.
