Lemon | Raspberry | Honey
- Farmer Names: Mateo Patiño, Gilda Carrascal, Andy Davalos
- Country: Ecuador
- Coffee Region: Quito
- Micro Region: Pichincha
- Plant Variety: Pacamara
- Process: Fully Washed
- Growing Altitude (m): 1600-1700
- Harvest Season: 2020
1600 Estate’s 7-hectares lie on the slopes of the Pichincha volcano, which is on the western slopes of the capital city, Quito. All of the coffee is grown under a canopy of banana trees, cedars, and other indigenous trees. The shade and resulting cooler temperatures cause the cherries to take exceptionally long to mature, around 9 months in an average season. Mateo started planting coffee here alongside his neighbour, Arnaud Causse over 10 years ago and has been growing Bourbon, Pacamara, Java, and Caturra ever since. All of the coffee is de-pulped and dried on raised beds at Arnaud’s neighbouring Las Tolas estate (we’ve purchased coffee from him in the past).
Coffee is not a commonly grown crop in this part of Ecuador, and the country’s specialty coffee industry is very small. What coffee the country is producing, however, can be truly amazing. The high altitudes, tropical climate, and unsullied volcanic soil all make for excellent growing conditions. Countries like Peru and Colombia, which each border Ecuador, have strong coffee-growing traditions that go back decades. Mateo and Arnaud have the benefit of this accumulated knowledge and they’ve selected ideal sites and have implemented excellent practices which make their coffees truly special.
The Pacamara variety was born out of the desire to marry both Bourbon and Typica genetics. A dwarf mutation of Bourbon had appeared on a farm owned by the Pacas family in Santa Ana, El Salvador. This small plant had dense foliage, excellent yields, and proved to be able to withstand more rain and heavier winds. A mutation of Typica was found near Margogipe in Bahia, Brazil. Its yields were low, and its leaves and cherries were very large, thanks to a single dominant gene. The coffee made from it, however, tasted very good and the Institute for Coffee Research in El Salvador began an effort to cross it with the Pacas variety in the late 1950s. It took about 30 years to create a new variety, which they named Pacamara. Its beans are also quite large, like Maragogipe, but with better yields and a fascinating cup profile. This variety dominates competitions in El Salvador and is now grown by farmers all over Central and South America.
Director of Coffee