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Are you feeling saucy? Ready to get sauced? As long as you’re okay with a 0% ABV, we’ve got you covered with Ecuador El Sauce.
To be clear, this technically should be pronounced sauce-eh (or something like that, we’re coffee roasters, not phonetic spellers), and in Spanish, “el sauce” translates to willow tree. It’s also the name of a town in Southern Ecuador, the source of this delicious coffee.
This is our second year roasting El Sauce, and while it is technically a washed coffee, it presents almost like a natural. That’s largely thanks to the details on that process. Several of the farmers who contribute to this blend are employing yeast-inoculated fermentations, using yeast to both alter and control the fermentation step that breaks down the coffee’s fruit in the traditional washed process. This drastically changes the flavor profile of the coffee, creating a much fruitier-than-normal cup.
Over the past few years, we’ve tasted more and more yeast fermentations, and these can range from overwhelming to more subtle. But Capamaco Trading in Ecuador and the Coffee Quest (the importer for this coffee) blending coffees from several farmers in El Sauce, to balance the intensity. Most of the farmers here employ a more traditional washed process, balancing the tangy fruit of the inoculated coffees to create a profile that - in our opinion at least - is fruit-forward without being overwhelming.
Grape soda, cocoa, and mixed berry jam make for some interesting sauce, that until recently, we really didn’t expect out of Ecuador. We’re also roasting a more traditional Ecuador, Cerro Ahuaca, so we’d recommend trying both while you can!
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
Photo courtesy The Coffee Quest
There are a lot of drip coffee makers out there in various sizes. The grind size you should use is dependent on how much you’re brewing, but generally, you’ll want to use a grind size that is considered “medium.” It will feel similar to beach sand.
The aeropress is extremely versatile, and you can look up different ways on the internet to brew coffee using this contraption. For this method, we mostly stick to the devices’ instructions. We use 2 filters instead of just one for a cleaner mouthfeel. Start a timer when you touch water to the grounds. Once all your water is added, stir for 10 seconds, then apply the plunger part to the main portion to create a vacuum and allow it to brew. Make sure to take everything off the scale before you plunge so you don’t ruin your scale. Start pressing gently at 2:00, aiming to finish by 2:30.
