Beans: Palatu, Caturra, Washed, Imbabura, Ecuador.
Shop: Palatu, webshop, Quito, Ecuador.
Palatu: Background story.
Normally, I would have some information about the roaster and the coffee in this section. Palatu is a fairly new roaster in the city of Quito and I haven’t had the chance of visiting this shop due to COVID. I do intend to visit Palatu as soon as possible. The owner of Palatu used to work at Isveglio but, due to circumstances, decided to open up a new shop.
The Palatu espresso roast that I am going to review here comes from the Imbabura region in Ecuador. The coffee was grown at an altitude of 1900 meters above sealevel and has had a washed process.
Palatu Imbabura: Opening the package.
Palatu packs it’s coffee in a white bag with a ziplock and degassing valve to keep the coffee fresh. Inside the package the coffee looks beautifully roasted with no defects to be seen aside from a rare shell.
On the package you will find information on the region, altitude, varietal, process and some flavour notes.
The aroma’s that come from the package are sweet, sugary and whole grain cookies. When you eat a bean, there is the flavour of whole grain cookies, mixed with orange peel and a tobacco hint in the aftertaste. When grinding the beans on my Eureka Atom Specialty 75 there is a hint of cinnamon/cloves and sweet whole grain cookies on the nose. This cinnamon aroma won’t be coming back after brewing but it’s a nice aroma on the nose to have. Let’s brew!
Like I said above; I’ll review this coffee using my Rocket Giotto Evo R and my Eureka Atom grinder.
When the coffee brews you will already see this beautiful dark mabled brown syrup flowing into your cup. The aroma coming off of the brew is sugar sweet (panela), milky as in Dulce de Leche and a hint of soft spices. The mouthfeel is lovely with a rough texture and full body.
Swirl the espresso round and take a sip. Slurp in some oxygen and swirl the coffee round in your mouth to get a sweet orange peel with a milky caramel flavour. This orange peel is quite nice and isn’t dominant at all. It just sits there, making this espresso fresh and fruity. When the coffee is still hot, there is a weird terpentine flavour in the aftertaste, allbeit for just a very short moment. This flavour will be gone after the first sip though. What remains longer is the white pepper sensation in your throat when you swallow the coffee.
When the coffee cools down, you will find that the milky caramel flavour is accompanied by a panela sugar flavour that really boosts this coffee a little more.
The acidity of the coffee is citric and leans heavily towards freshly squeezed orange juice. The aftertaste has notes of salmiak, whole grain cookies and of course the sweetness of the dulce de leche and panela.
Palatu is a roaster that I’m going to keep a close watch on. This Palatu espresso from the Imbabura region is a sweet lovely coffee that works out great as an espresso. The coffee has a great rough texture and does well for the overall mouthfeel. The flavours of orange peel and the mix of Dulce de Leche and Panela sugar makes this an all-day espresso. I liked the espresso way better when brewing on a lower temperature, this might have something to do with the high altitude of the city of Quito. Im not sure about this, but with filter coffees from Quito it works the same to be honest.
I can’t wait to see what their other coffees will taste like.