29.00 EUR

It is the first time we are working with Finca El Alisal, the coffee farm managed by the Jaramillo family. Their cultivation practices are a mix of traditional and modern methods, ever focusing on highlighting the terroir of the region and soil sustainability on the farm. The cherries are picked, then washed and selected and laid out on drying beds to oxidise for 12 hours. Then, they are pulped and fermented in anaerobic tanks for a week. The beans are then dried for a second time inside polytunnels, until they reach a humidity of 10.5 to 11 %. The result is an astonishingly complex coffee that has not gone unnoticed by critics: the coffee was recently awarded 9th place in the Ecuador Cup of Excellence. Ecuador is becoming one of our favourite origins because of its sustainable practices and excellent cup qualities. We've bought some outstanding lots this year so make sure to not miss out on any!