This is the second year our partners at Cafexporto have offered the Chito Blend. It is composed of coffee from three southern Ecuador regions. Cafexporto discovered that certain producers have better characteristics in flavor in their harvest and others better in acidity and body and have tried to balance these flavors to form a solid blend.
96% of the blend is from the Chito-Zamora Chinchipe region, with producers such as Rubén Cunia, José Jiménez, Pablo Guerrero, Melania García, Flavio Muñoz, Tuto Villaces, and Marco Abad. All these producers maintain a similar physical and sensory quality. Cafexporto believes that most of their varieties express clean flavors with considerable sweetness. 4% of the Blend is made up of the Morona Santiago region. The characteristics of these producers stand out in their sweetness and body. A small part is made up of producers of Limón Indanza. It is a small town that began to plant new plants, but the producers have small crops, and this year, they did not achieve the best yields. The citrus characteristics help maintain the balance of a consistent blend.
Cherries arrive from different parts of Ecuador in September, October, and November at the Cafexporto laboratory and warehouse. Each bag is coded with a name and reference number. Before starting the dry processing process, small quantities are taken as a sample of each reference to analyze them in the Cafexporto laboratory. Each sample of parchment coffee goes through the machine production line (threshing, size classification, cleaning, and visual classification). After the visual classification, the beans’ physical quality is analyzed before packing them in the boxes. During the packaging of boxes, a small sample is taken for a new sensory quality control analysis in the Cafexporto laboratory before shipment. Cafexporto guarantees traceability and continuous quality control from when the bags enter the warehouses until the final dispatch of green coffee.