Segundo Cartuche - Jasmine, Plums and Honeydew Melon
Producer: Segundo Cartuche
Origin: Lojo, Ecuador
Harvested: August 2020
Roaster: La Cabra
Roast Date: 24.05.2021
This is our very first release ever from Ecuador.
Those Typica plants grew their cherries on the multi-award winning farm of Juan Peña called Hacienda La Papaya. This lot is named after the head fo wet processing and drying Segundo Cartuche and is generated from 1 hectare land next to the main farm.
Besides being a rare origin in the world of specialty coffee, this lot truly showcases how clean natural processed coffee can drip into our cups.
We hope you like this new origin in our line up and brew some damn nice Ecuadorian aeropress from it.
As well as farming his own coffee, Juan has also recently branched out into exporting coffee from neighbouring farms. The producer of this coffee has a particularly close connection to the project however, Segundo Cartuche is the Head of Wet Processing and Coffee Drying at Hacienda La Papaya. He currently tends to a 1 hectare plot of the Typica varietal near his home, just a short drive from the main farm. Over the past year he has begun to expand his planting using Geisha, Pacamara and Sidra plants from La Papaya’s nursery, to give a total area of around 3 hectares, and hopes for a small harvest of the new varietals this summer. Segundo’s processing expertise is clear in this lot, with the floral aromas from the Typica varietal maintained, while ripe fruit character is enhanced, giving deep and rich stone fruit notes.
We’re excited to continue our collaboration with Juan Peña, the owner of Hacienda La Papaya. In previous years we have purchased small experimental lots and shared them with a small number of clients, so we are looking forward to expanding our collaboration this year, and sharing Juan’s excellent work with a wider audience. The farm is located just outside the town of Saraguro, in the Lojo region of Southern Ecuador. A former producer of roses, Juan began to experiment with coffee in 2010 after his rose crop was almost completely wiped out by disease. Over the intervening years he has thrown himself into the pursuit of high quality coffee, with a meticulous and scientific approach. He has a well-organised and functioning nursery, and experimental plots with trees spaced a few metres apart, in order to experiment with different fertilisation procedures and examine the results. Juan also experiments heavily with post-harvest processing, with pre-fermented washed coffees, carefully controlled natural coffees, and experimental processes such as carbonic maceration and anaerobic fermentations.