Taza Dorada 1st Place: Jose Miguel Villa
This incredibly zesty lot was a joy to taste at this year's Taza Dorada competition. All the judges noted the cup's viscosity and warmth. Sweet apricot, plum, and watermelon dominate this top-shelf coffee.
Don Jose Miguel Villa’s first place finish in the recent national Taza Dorada Cup competition has put himself and the region of Chimborazo on the world stage. His journey as a coffee producer started five years ago, after purchasing and renaming his farm, “Las Palmas”. “Nunca creí que un día mi café fuera valorado entre los mejores del país. Este premio es una señal de que todo el esfuerzo vale la pena.” He surrounds his coffee crops with aromatic plants like cinnamon and oranges in order to regenerate the soil.
“El café necesita cuidado y cariño. Para mí, es una pasión. Verlo crecer y saber que lleva el sabor de nuestra tierra Pallatanga al mundo es una satisfacción incomparable.”
Region Pallatanga < Chimborazo < Ecuador
Altitude 1900 MASL
Process Washed Anaerobic
Varietal Sidra
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Sorting Level
11-11.5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally from Ecuador, the Sidra variety has come to fame for it's notable quality at top-level coffee competitions. It's reported to be a cross-breed of Red Bourbon and Typica. At it's best, Sidra coffees are noted to be naturally floral and intensely sweet.