Ecuador Rancho Tio Emilio

Code Black Coffee (Melbourne)
SGD 25.50

Rancho Tio Emilio is a farm owned by José Gaibor, whose brother, Henry, owns and operates the farms and mill at Finca Maputo and nearby Hakuna Matata.

Henry and José’s late father was named Emilio Gaibor and this farm is named in his honor. José is an infant heart surgeon, so he lives in town during the week, while Henry and his wife, Verena, oversee the daily operations of Rancho Tio Emilio, as well as their own land. They produce their coffee in La Perla, Nanegal, Pichincha province; close to the border of Colombia.

Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland. In 1998, the two of them returned to Henry’s home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to their new passion; coffee.

The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra. This lot is single varietal Typica, which is well known to be of excellent cup quality with it's cleanliness, sweetness and outstanding acidity.

Tasting Notes
Lime, prune, raisin and sugarcane.

Origin
Ecuador - La Perla, Nanegal, Pinchincha

Varietal
Typica

Processing
Washed process

Elevation
1350 masl

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Our weekly order cycle closes every Monday 11.59pm (GMT +8). On Tuesdays, our roaster and brand partners will prepare your order. For coffee, it will be either roast to order or from their latest roast batch.

You will receive your order within a week, usually on the same week on Saturday (residential addresses) or the following week's Monday (commercial addresses).

Free delivery for all orders for a limited time only.

Code Black Coffee (Melbourne)
Code Black Coffee (Melbourne) is simultaneously a laboratory, a workshop and a hub for connoisseurs of the dark art and science of coffee.

Roasting coffee requires a little more than applying heat to the dried seed of a flowering plant. The mysterious power of heat enables it to produce external, perceptible, even phenomenal results by its own inherent energy. It’s a scientific process; The enchanting charms of this sublime science reveal themselves in all their beauty only to those who have the courage to go deeply into it.

Yes indeed, it’s serious stuff. But what we actually do is: Source high-grade green beans from international farms and growers. Roast it. Pop it into bags of varying sizes, ripe for wholesale delivery or purchase at our retail counter.

Like any roaster worth it's salt, our approach is focussed on sourcing the best coffee fruit the world has to offer, purchasing it and roasting it. We train baristas to do extraordinary things with these fruits of our labour. We package and supply the goods to discerning businesses and retail customers.

A deep respect for both the produce itself and all it's complexities, and for the amazing people who nurture and grow the stuff we proffer.

Sounds simple enough? It takes time, vast amounts of research and knowledge, constant testing and quality control, thought, rigour, blood, sweat and tears (happy ones of course).

But at the core of all of this, however, is something greater than the sum of our parts.

Respect. A deep respect for both the produce itself and all it's complexities, and for the amazing people who nurture and grow the stuff we proffer. It's a level of respect that courses through our process. From our relationships at origin, to the baristas who extract the good stuff, to the beloved cafe customers who elegantly gulp it down, we maintain a singular goal, and that is to be the Best.

We strive to be the very best out of respect for every single person that allows us to do what we do.

Roasting can be as simple or as complex a process as you want it to be, what matters most is what comes out in the cup.

A roaster must have a clearly defined vision about what he or she is trying to achieve out of each coffee. Drawing from experience as to how different countries coffees develop in the drum is often crucial to the beginning of profile development, it is by no means the end. Each coffee is unique, a coffee from the same farm, microclimate, farmer, manager, process can be completely different from year to year and this must be taken into consideration.

Our process starts with the sample roaster, all new coffees are roasted with at least three different profiles to give a basic overview of how the coffee is going to taste and how the coffee responds to a profile. Once the coffee has rested overnight it is cupped and assessed.

Once a direction for the profile is established on the cupping table, it is time to establish the roast profile for the espresso roast, which is done on the 1 kilo roaster. The profile is then moved over to the 12 kilo roaster for production roasting.

Each coffee is unique, a coffee from the same farm, microclimate, farmer, manager, process can be completely different from year to year and this must be taken into consideration.

If a coffee has characteristics that we believe may work well with another coffee, a blend is born. This again comes from the clear vision of the roaster and his or her experience with each coffee.

This is our formula for each and every coffee that comes through the Code Black Roastery.