Olinka and Diana Velez are two of the most recognised and acknowledged names in the coffee scene on the producers’ side. Their neighbouring farms Yambamine and Chorora are world famous and put Ecuadorian specialty coffee on the map when many believed it to be dead. Here in Sozoranga, Loja, a region now praised for its premium, sweet cup profiles, the land lies on a south-facing hillside overlooking the Macará Valley, surrounded by cloud forest. Cloud forests have a unique microclimate, existing only at high altitudes, on hills in tropical forests where the humid air condenses into a lingering ground mist, creating a continuous (soft) rainy environment. Characterized by their biodiversity, these lands are, so Diana and Olinka believe, full of positive energy. Ever since the start of their journey, they are dedicated to producing, processing and delivering the best coffee.  This Sidra from Finca Chorora was grown at 1600 masl, hand-picked and then oxidized for 24 hours before being transferred to sealed tanks with isolated yeasts for a 72-hour anaerobic fermentation. Afterwards, the cherries were dried on raised beds and brought to the dry mill for hulling and storage. We’ve worked with Diana and Olinka’s coffees multiple times now and believe this is one of the most expressive and sweetest cups we’ve bought from them.

We sourced this coffee through our importing partner Makicuna and shipping was organised by Algrano.