Country: Ecuador
Department: Loja
Altitude: 1200-1860 MASL
Process: Fully Washed
Varietal: Typica / Caturra / Sarchimor
Tasting Notes: Brandy, berries and chocolate
Tis the Season for Natale: A Festive Christmas Roast
Looks like you’ve all made the nice list this year—because we’re treating you to something extra special this Christmas! Our Natale Festive Roast is the perfect cosy brew for sipping by the fire (or under the twinkling tree).
This exceptional washed Ecuadorian coffee brings out your merry spirit with warming notes of brandy, a rich chocolatey body and a delightful zing of cranberry and raspberry. It's like tasting Christmas in a cup! We think it shines brightest as a rich espresso or in your favourite espresso-based drinks, but if you prefer a smooth, full-bodied filter brew, this one’s got you covered too.
Whether it’s a stocking filler or a festive treat for yourself, this coffee is the ultimate gift for any coffee lover this season.
ECUADOR: Altos De Marfil
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 cranberry and raspberry.
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!
