Ecuador: Altos De Marfil - Single Origin - 100% Arabica

Country: Ecuador
Department: Loja
Elevation: 1,200 - 1,860 masl
Variety: Typica / Caturra / Sarchimor
Process: Fully Washed
Tasting Notes: Raspberry, Plum and Brandy

We’re thrilled to be heading back to Ecuador, inspired by the incredible experience we had with our last coffee from the Mario Andrade farm! This time, we're bringing you a delightful, medium-bodied brew sourced from the same wonderful importers - Caravela. Ecuador truly shines as a coffee-producing country, and we can’t wait for you to enjoy this new offering.

Introducing Altos De Marfil! This exceptional coffee is a collaborative effort from over 30 passionate small-scale producers in Puyango, Loja. They’ve expertly combined three unique varietals to create a cup bursting with sweet notes of blackberry and raspberry.

We think this coffee shines brightest as a filter brew, but if you love a zingy espresso, you’re in for a treat too!

ECUADOR: Altos De Marfil

Nestled in the highlands of Puyango, you’ll find the enchanting forest Bosques de Marfil (or as locals affectionately call it, Bosques de Tagua due to its abundance of Tagua trees). This lush natural reserve spans over 200 hectares and thrives near Parroquia El Limo. It's not just a beautiful place; it also sustains the local communities, offering both life and livelihood.

The Tagua trees here yield seeds that local artisans transform into stunning crafts, providing an essential source of income, especially during tough times. In the heart of this region lies the El Limo mountain range, which is home to the dedicated group of 30 coffee producers. With a rich tradition in coffee cultivation, these growers are masters of their craft, tending to traditional varietals that are perfect for specialty coffee.

Most of the producers are around 60 years old, and they’re now passing the reins to their children, ensuring the legacy of quality coffee production continues for generations to come. This new generation is eager to elevate the quality of their beans, embracing both tradition and innovation.

Processing

The cherries are picked at their optimal ripeness and are washed to remove the outer pulp. They are then left to ferment in tanks for 28-48 hours. The beans are washed once more and are left to dry for 13 to 16 days until they have reached the ideal humidity.

We can’t wait for you to experience Altos De Marfil—it’s a true celebration of Ecuador’s rich coffee heritage!