innovative approach

ERGO Coffee upholds the spirit of constantly looking for the possibility of Guatemalan coffee, and actively cooperates with the farm to try different green bean processing methods, such as half-washed and half-sun-dried, and anaerobic processing that has become popular in recent years, so what you can see here The items are all unique and unique coffees in the market at present. We sincerely hope to convey our enthusiasm for Guatemala coffee to everyone through these coffees!

In 2020, ERGOS broke through itself and invited professional baristas from Taiwan to Guatemala to personally teach and share professional knowledge with local estate owners, and produced multiple batches of micro-batch innovative processing methods in the estates that ERGOS cooperates with in Guatemala. And named after the theme of "Magician Series", amazing coffee lovers in Taiwan!

【ERGOS Magician Series】

Production area: Guatemala Manor: Ergos wet mill
Variety: Caturra, Typica Drying method: Sunlight on African scaffolding Altitude: 1500m
Processing method: double fermentation anaerobic washing/sun drying/honey processing

The Magician range is the result of as many as 75 different batches made by ERGOS in the Farhannes appellation.

We buy ripe coffee cherries from small local farmers who produce high-quality coffee, and then transport them as far as 100 kilometers every day to the cooperative processing plant in Ergos, where we make various experimental treatments. During the processing, we have carried out traditional sun drying, honey processing, and water washing processing, in addition to double and triple processing; we have also tried different fermentation methods, such as: anaerobic or aerobic fermentation, high temperature or low temperature For fermentation, some local fruits were also added to ferment with coffee cherries, and finally the difference between drying with pulp and drying without pulp was tested.

After four months of meticulous finishing in the processing plant, the results were revealed in the cupping lab: we got a rainbow of coffee flavors! First, we sorted them according to the cupping score, and then blended them according to the flavor profile. Except for some micro-batches with higher scores, we did not mix them together, but separated them one by one.

2020 has been a very interesting year in which we were able to put all the theories and ideas of coffee finishing into practice and achieve different results. We hope to continue to support these small coffee farmers, who are happy to be able to sell their coffee cherries at a higher price, and to support the ERGOS cooperative processors who are as passionate about coffee finishing as we are, and finally be able to produce these unique melons. Demara coffee continues to be introduced to Taiwan and delivered to you.

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