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Zamora Chinchipe Coffee
Location: Southern Ecuador, between the Andean foothills and the Amazon rainforest.
Altitude: Coffee farms range from 1,200–1,800 meters above sea level, ideal for slow bean maturation.
Soil & Climate: Rich volcanic soil, humid air, and tropical microclimates create unique growing conditions.
Varieties: Includes Typica, Bourbon, Sarchimor, Caturra, SL-28, Catimor, Castillo, and Colombia 6.
Flavor Profile
Aromas: Fruity and floral, with notes of passion fruit, citrus, and jasmine.
Acidity: Crisp and refreshing, well-balanced.
Body: Smooth and full-bodied.
Undertones: Chocolate, nutty sweetness, sometimes caramel and herbal spice.
Finish: Clean, lingering, with a mix of fruit and chocolate.
Cultural & Economic Importance
Communities: Coffee is produced by smallholder farmers and cooperatives, especially in the Chito community.
Processing: Beans are often fully washed and dried on raised beds, ensuring clarity and consistency in flavor.
Recognition: Specialty roasters highlight Zamora Chinchipe as one of Ecuador’s hidden treasures, comparing its cup profile to a blend of Peruvian brightness and Costa Rican smoothness.
Exports: Increasingly available through specialty importers, with microlots gaining attention in international markets.
Comparison of Key Features
| Attribute | Zamora Chinchipe Coffee |
|---|---|
| Altitude | 1,200–1,800 m |
| Climate | Amazon-Andean tropical microclimates |
| Flavor Notes | Passion fruit, citrus, jasmine, chocolate, nutty |
| Processing | Fully washed, raised-bed drying |
| Recognition | Specialty microlots, compared to Peru & Costa Rica |
Key Takeaway
Zamora Chinchipe coffee is Ecuador’s Amazon-Andean gem, offering a complex, fruity, and floral cup with chocolate depth. Its unique terroir and careful processing make it a rising star in the specialty coffee world