Skip to product information

Ramiro Pauta's Coffee

Altitude: 5,900ft. • Freshly Roasted • 12oz.
Regular price
$16.99
Unit price
 per 
Shipping calculated at checkout.
Ramiro Pauta's Coffee

  • Location

    Malacatos, Loja, Ecuador

  • Altitude

    5,900ft. above sea level

  • Process

    Washed, Natural, Honey

  • Flavor

    Banana, Dark Chocolate

  • Other Crops

    Oranges, Bananas, Pitajaya

Ramiro Pauta

Arturo first met Ramiro at a coffee conference in Loja, Ecuador, in the Spring of 2019. At the conference, the two immediately hit it off. Arturo quickly realized that Ramiro was no ordinary coffee farmer. He not only focuses on his plantation, but he has learned the most intricate details of roasting and being a barista. In the summer of 2019, when Carter and Shane were in Ecuador, they visited Ramiro’s plantation, and it sure didn’t disappoint! The plants were perfectly organized, and the plantation was free of shrubs and weeds. There were multiple different types of coffee: catucai, caturra, Geisha, Pacamara, Tipica, Bourbon, amongst countless others. It was a sight to see, and one we truly appreciated being able to experience. The first 5,000lbs of coffee from Ramiro’s plantation in Malacatos, Ecuador, arrived in the States on August 17, 2019.

Roast Profile

MEDIUM ROAST

A medium roast is medium brown in color with a stronger flavor than light roasts. However, a standard medium roast will not have any oil present on the surface of the beans. This is the most common roast used in the United States, thus it is frequently referred to as the ‘American’ roast. Our medium roast is crafted to ensure a smooth, milk chocolate finish that gently brings out the notes of each farmer's incredible coffee.

DARK ROAST

Depending on the intensity of the roast, these beans will be dark brown with greater levels of oil present on the beans. These beans will be more bitter than any of the other roast types. It is important to note that the darker the roast - the less the acidity. Our dark roast is crafted to ensure a bold, dark chocolate finish that brings out the powerful notes of our farmer's incredible coffees.

Process

WASHED

For Washed Processed Beans, the husks are removed from the coffee cherries. They are then cleaned thoroughly before being set out on drying tables to dry. This drying process is a very important piece of the coffee puzzle. A bean with too much humidity will have a short shelf life. The humidity level wanted for coffee is between 10-12%.

NATURAL

For Natural Processed Beans, coffee cherries are washed and then thrown directly on to drying tables or tarps to dry. The entire cherry will dry until it is peeled. A natural processed coffee will tend to have stronger flavors brought on by remaining in the cherry for longer durations of time. These flavors often come from the crops grown around the coffee!

HONEY

For Honey Processed Beans, the husks are removed from the inside of the coffee cherry. The husks, unlike the washed processed, are never rinsed and are then fermented with local honey for up to 72 hours. Afterward, the fermented husks are dried completely. Our honey processed coffees have a deliciously sweet, milk chocolate aftertaste!