Minga Y Merino
Producer // La Bendicion de Dio and El Nogal
Country // Ecuador
Region // Palanda, Zamora-Chinchipe
Cultivar // Red Bourbon, Typica, Caturra
Process // Wet-Process
Elevation // 1,450-1,480 Meters
Tasting Notes // Kiwi, Nougat, Creamy
Cup Characteristics: With a complexity that is rooted in the tropical essence of kiwi, Minga y Merino showcases an amazing candy bar sweetness with a lasting finish of nougat.
Sourcing information: Since 2007 Ecuador has held an internal coffee contest for producers called Taza Dorada (Gold Cup). This competition has been integral to the country’s rise over the last couple of years in the specialty coffee market.
Ecuador is perched between two of the world’s coffee producing powerhouses: Peru and Colombia. Peru is Latin America’s leading exporter of green coffee per year and Colombia is known for having some of the finest coffees year in and year out. The climactic conditions in Ecuador are fairly ideal for growing coffee, though they lack the extreme mountainous terrain that Peru and Colombia have; the area of the Andes that runs through Ecuador is marked by consistent plateaus rather than huge expanses of peaks and valleys.
This lot, Minga y Merino was the number one overall winner of the 2012 Taza Dorada. It was produced by two men: Carlos Minga and Jose Antonio Reyes Merino. Both of these men separated their best day lot for submission into the competition, though neither of them had met the minimum requirements for entry. Because of this, they decided to blend their lots together and submit. Both men have farms in the Palanda region of Zamora-Chinchipe.
This is our first time buying a coffee from the Taza Dorada and are very pleased with the results.