Palanday — Ecuador
Palanday — Ecuador
In the southeast of Ecuador, in the verdant mountains of Zamora-Chinchipe, Palanda reveals a territory shaped by forests and rivers. Ancestral heritage and high-altitude coffees express a deep connection with generous nature.
Harvested at perfect ripeness, the cherries are pulped, fermented, then washed, before slow drying on raised beds. This coffee comes from APECAP, a member of FAPECAFES, a federation committed to supporting Ecuadorian producers.
IDENTITY CARD
The profile of this coffee
- Chocolate
- Honey
Count 60 g of coffee per litre of water, or 15 g for a 250 ml cup. Use water between 92 and 96 °C, never boiling. For filter, extraction should run from 2 min 30 to 4 minutes depending on volume.
This washed coffee handles 95 to 96 °C well: the heat helps reveal its body without masking its acidity.
If the cup is bitter and drying, coarsen the grind. If it is sour and hollow, make it finer. One variable at a time.
Store this coffee as whole beans, in its original bag properly resealed, away from light and heat, at room temperature.
Do not keep it in the fridge: moisture and condensation damage the beans and make them absorb odours.
Once ground, use it quickly: the volatile aromatics escape within days.