In the previous year Ecuador suffered one of the severest droughts ever, causing rivers to dry up completely. Given that the country’s main power source is hydro-electric and energy is produced in the dams in rivers, there were power cuts all over the country. The dry mill dealt with power cuts of up to 14 hours, causing delays and problems in coffee processing. All credits for the coffee from Ecuador therefore goes to the producers! Cherries are handpicked at 1450 masl when ripe and brought to the dry mill where they are sorted through flotation. Underripe and defect cherries are discarded while the remainder is fermented for 24 hours, in tanks submerged in water. Afterwards, the cherries are depulped, thoroughly washed and laid out to dry on African beds where they’re slowly dried until the desired humidity is reached. 

Sourced through our importing partner Makicuna.