Microlot: Loja

Wisselende Microlot koffie

WHAT DO YOU TASTE IN OUR COFFEES?

FLAVOR AROMA WHEEL

Do you also taste the difference between Aroma red and a singe estate coffee from Ethiopia with a cupping score of 90 or higher? Then our new Chateau Moyee adventure is for you! Helmet on, pack on the back,because we’ll let you taste coffees where the normal person doesn’t go. And the coolest is; this coffee is also roasted in the country of origin so that we also leave half the money in the country of re-entry.

READY TO GO ON THIS microlot JOURNEY?

been there done that microlot
SO MANY NIGHTS SLEEP UNTIL THE NEXT 80+ MICROLOT!
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Well, you think, what is a Microlot anyway?

The latest microlot

Loja

Loja
€9 - €30

LOJA- EQUADOR

Moyee presents in the Chateaux Moyee Series, a brand new limited-edition FairChain coffee. The Loja – named after the province from Ecuador where the coffee comes from – invented the Funky-time! From caramel, dark chocolate, almonds and marzipan, to a funky aftertaste of lemon, lime and grapefruit – ALL-CRAZY-NESS in one cup!

Have fun with this Microlot. Love it or hate it but boring isn’t.

Taste filter: brings out the full aromas of marzipan beautifully and has an acidic aftertaste of orange and grapefruit.

Taste espresso: A full powerful sweet caramel drank with pure cocoa and citrus flavors at the end. High-five!

WALNUT, ORANGE AND GRAPEFRUIT!

Ready for this circus of flavors? The Loja has deep, funky notes of caramel, dark chocolate, walnuts and almonds. Along with a fruity aftertaste of orange, lime and grapefruit.

The terroir of Equador is sometimes a bit confused, as here on the Hacienda of the Velez family. Fortunately for us, because the flavours are complex, easy to taste and go all the way! Highly recommended for the coffee geeks!

Sweetness of sugar cane, Marzipan With an AFTERTA of lime

At 1800m altitude, only the ripest, red berries are picked, with the highest concentration of sugars and most flavors. At the wetmill, the beans are washed in water and dried. After 3 weeks of resting in the shade they are ready to be roasted in Equador.

Country of origin: Ecuador

Region: Loja

Farm: Cango Bajo

Species: San Salvador

Season: May to August

Height: 1750 – 1850m

Process: Washed

Quantity: 200 kg

INTENSITY
BITTERNESS
BODY
ACIDITY

After 3 weeks of drying in the shade, it makes it even better!

Grown by:
Jose of Hacienda Santa Gertudis

The FairChain team met Jose during a visit to the Amazon in Ecuador where the United Nations worked on the FairChain chocolate of TheOtherBar.

Jose Luis Eguiguren is third generation coffee farmer. His great-grandfather was a legend, his grandfather a genius and his father a living myth. Now to him to uphold the pride of the family, together with farmers from Loja. And they do it at 1800 meters altitude! This is where the best water from the Andes comes to the farm. The Malacatos River flows through the Hacienda Santa Gertrudis.Jose harvests only the ripest cherries, these are washed and dried until they contain just under 11% moisture. This creates an explosive taste of walnut, orange and grapefruit. Crazy…

Roasted by:
Manuel Romero

Manual is the Head Roaster at Santa Gertrudis and specializes in burning Speciality Coffee. Together with his team he has selected 200 kilos of the best beans from the harvest for the Loja. Manual has the beans perfectly toasted so that the sweet notes come up but the sour aftertaste is also preserved.

All in all, Manuel de Loja burns in 13 minutes and 29 seconds. After 13.29 minutes, the bean has a perfect shine, which is also called the ‘luster phase’.

Manually burn the coffee to the core, so that the sweet notes come up but also the acidic aftertaste is still good in it. The “after taste” is actually not easy to describe.

Love it or hate it but Manual wont let you forget it.

Only the ripest berries are picked, with the highest concentration of sugars

BREW GUIDE

Drip

Filter

Filter coffee brings out the caramel beautifully and has a fruity aftertaste of orange and grapefruit.

Espresso machine

Espresso

Are you making an Espresso? Then you get the deep caramel, sugar cane sweetness and pure chocolate from the beans.

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