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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

FREE DOMESTIC SHIPPING ON ALL ORDERS STARTING TOMORROW - 07/29-07/31!

Artist Reserve: Ecuador Hernan Zuniga

Regular price $ 27.00

Unit price per 

only -6 left in stock

ARTIST RESERVE

ECUADOR HERNAN ZUNIGA

DRIED ORANGE SLICE, MILK CHOCOLATE, TOASTED SUGAR + SWEET LIME

Artist Reserve is Back!  We teamed up with our friend and PDX based artist Tyler Kelly on this project.  He created a badass Jaguar to celebrate these big cats native to the country.  In addition to the beautiful bag of coffee you receive, we'll be donating $2 from each bag sold, to the National Geographic Big Cats Initiative, which works to protect Big Cats from the many threats they face in the modern world:  Habitat loss. Poaching. Trafficking. Retaliation killings.  Color is proud to support Biodiversity and protecting these amazing animals.

This coffee is elegant and delicious. It screams drink more!  Butter cookie and sweet sugary aromatics lead to flavors of dried orange slice, milk chocolate, toasted sugar and subtle sweet lime.  Very clean with a medium silky body.

Artist: Tyler Kelly


BEAN DETAILS:

ORIGIN: Pichincha, Ecuador, South America
PRODUCER: Hernan Zuniga
ELEVATION: 1850 masl
VARIETY: Red & Yellow Caturra
PROCESS: Washed
FERMENTATION: 21 hours dry
DRYING: 22 days on raised beds under parabolic cover
TASTING NOTES: Dried orange slice, milk chocolate, toasted sugar and sweet lime.
ROAST TYPE: Light

More Info
Hernán Zúñiga and family purchased 20 hectares of land in Nanegalito four
decades ago. Vista Hermosa became established as a coffee farm in 2012 and four hectares of space are dedicated to coffee production. Red and yellow caturra fruit is picked between the months of July and October. Each tree is quite young at five to six years old. Coffee fruit is depulped, fermented and dried on the farm and meticulously managed by Hernán. Before parchment coffee is sent to Quito to be dry milled, parchment is dried on African style raised beds. Tools to measure coffee humidity is used to determine the appropriate dryness percentage.

Ecuador has been part of Red Fox’s portfolio since the beginning, and we have longstanding relationships there that mean a lot to us. But it’s also a challenging origin for us, in that Ecuadorian coffee is very expensive, and expensive coffee is hard to sell. We pay more for coffee in Ecuador than we do in any other origin except Kenya. It’s hard to justify paying so much for South American coffee, especially when there’s a wealth of great coffee to be had for a fraction of the price in neighboring Colombia or Peru. It’s a challenge to make the case to customers that Ecuadorian coffee is worth the price, even when we’re offering beautiful, unique, and excellently prepared coffees from dedicated producers and inspiring farms.

Coffee farmers everywhere struggle with the cost of production, with access to credit
and seasonal cash flow, but the particular economic and political realities in Ecuador
make it a special case. Ecuador switched its currency to the US dollar in 2000, after
hyperinflation and a banking crisis left the economy reeling. In recent years, the strong
dollar has made Ecuadorian exports more expensive. That, plus the collapse of oil prices,
on which Ecuador’s economy has depended since the 70s, has contributed to a decline
in export revenues to which President Correa’s government has responded by restricting
imports and raising taxes & tariffs on foreign goods. This matters to coffee producers and to the price of coffee because every truck, jeep, bag of fertilizer, and piece of machinery or farm equipment that has to be imported comes with an additional premium that drives up production costs.
Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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