Giomar - Espresso from Ecuador

Giomar - Coffee Info

How we prepare this coffee

Slow pre-infusion via the vibration pump works well for this coffee. Those with the ability to influence flow or pressure can try a slow puck saturation of 12-13 seconds.

However, we have achieved great results with the standard 9-bar profile. With a brew ratio of 1:2.3/1:2.4 and an extraction time of 26-29 seconds, we get a superbly structured cup where acidity and sweetness are very harmonious. For a Robusta, this coffee actually has a very complex acidity, accompanied by a full-bodied and very smooth texture.

Those who pull the coffee to 31-33 seconds at the same brew ratio will lose a bit of the compact structure but gain even more body and a pleasant bitterness.

Why does the coffee taste the way it does?

The WITOCA Cooperative specializes in unique processing methods. In addition to washed Canephoras, they produce many honeys and an increasing number of naturals—though the high humidity in the Amazon region places high demands on post-harvest processes. WITOCA can produce these naturals, coffees dried in the cherry like this one, in August and September, as there is almost no rain then. The berry-like aroma of the coffee comes from the fermentation of over 120 hours in a sealed barrel.

This natural process of the Canephora variety Napo Payamino impressed us. This variety is a local clone and produces very large beans. The coffee itself has a decent amount of acidity, while the intensive post-harvest process gives the coffee its berry and chocolate notes.

Why did we buy this coffee?

Giomar Hidalgo, or simply Gio, has roasted and served coffee, and is now importing it from her home country, Ecuador. The WITOCA Cooperative in the Amazon is a small cooperative that Gio helped found. They source coffee from 13 families who all cultivate using an agroforestry system, meaning they grow between existing trees. Using the native Chakra farming method, they avoid external inputs and protect the rainforest.

This coffee shows, perhaps better than any other, what the often-maligned Canephora (Robusta) can taste like when the same precision and philosophy are applied as with top Arabicas. It highlights the diversity of coffee and teaches us all to re-evaluate our learned tastes.

How do we roast this coffee?

We roast the Napo Payamino from WITOCA as a 15kg batch—so with a bit more coffee than we would for a filter roast, but with less coffee than we roast for other complex espressos (20kg). Why? Because we prefer a faster roast for Canephoras. Canephoras contain twice as much chlorogenic acid, which splits into caffeic and quinic acid during the roasting process, which can lead to more bitterness in longer and hotter roasts. Through the short roast with a lower end temperature, we retain the naturally occurring freshness in the coffee and focus on the velvety texture.