Los Romerillos

Zumba

Story

In the highlands of Zumba, a small city in the province of Zamora, just a few kilometers from the border with Peru, lies the canton of Los Romerillos. In the early days of this small town, the main source of income for the local people came from the sale of a fine type of wood from a tree called Romerillos. Although the community transitioned to coffee growing a few years ago, they retained the name Los Romerillos as a nod to their past.

Today, Zumba hosts the coffee fair known as Bracamoros Coffee. This name honors the first inhabitants of the town, the Bracamoros, who were related to the indigenous tribes from the Amazon that settled along the Mayo-Chinchipe River in the province of Zamora. The fair features some of the best specialty coffee producers from the region, showcasing both organic and conventional lots. It selects the top 100 producers, promoting the production of specialty coffee both locally and nationally.

Contributing Producers

The relationship with local producers began in 2018. Since then, the changes introduced in the area by Peca have focused on implementing different types of fermentations, which average 24 hours but can last up to 100 hours in some cases.

This area is characterized by a dry climate. Rainfall is concentrated mainly in the months of March to May, with sporadic rains occurring throughout the year. The harvest extends year-round due to constant climate changes. Although coffee is produced year-round, the peak harvest period is between June and August.

Regarding the coffee varieties grown, they include Bourbon, Improved Typica, Caturra, and Sachimor. Producers in this area generally process their coffees using the washed method.

Coffee Process
Location
Varieties
Technical information

Coffee Process

The producers in Zumba, contributing to Los romerillos, initiate the coffee process with selective manual picking of ripe cherries, often hiring cherry pickers for this task. They directly proceed to pulping, using minimal or no water. Fermentation occurs in traditional tile-covered tanks or airtight plastic bins and lasts from 24 to 48 hours. Post-fermentation, the coffee is washed once or twice and then moved to the drying area, initially in the shade to remove excess water, followed by drying in a covered space for 15 to 25 days. Once dried, the coffee is stored for one to two weeks before the grower transports it to Caravela’s purchasing station, where it undergoes analysis by a Quality Analyst to assess its quality. Initially, a representative sample is subjected to a thorough physical analysis, which measures the moisture level, water activity, and identifies any physical defects. Following the physical analysis, the coffee undergoes a sensory evaluation to determine its quality grade. Finally, the parchment coffee is processed at Caravela's mill in Quito, before being shipped to the port.

Location

Country
Ecuador
Department
Zamora Chinchipe
Municipality
Zumba
Elevation
1600 - 1900

Varieties

Varieties
Typica, Caturra and Bourbon

Technical information

Processing
Washed
Average farm size
2 Ha
Harvest
July-November
Drying method
Dried in shade-covered patios
Shade
Native trees, plantain, Guaba