Ecuador has never held a great reputation for quality coffee due to the high production, around 40%, of Robusta. Although coffee was the main export up until the 1970's, Ecuador has had to work to re-build its reputation, as the majority of its exports were being used in instant coffee; which unsurprisingly is still the most consumed coffee in Ecuador. It is typical that coffee in Ecuador is dried on the tree before picking, to keep production cost down, but this is all changing as speciality coffee is on the rise.
We feel fortunate to have found the Alambi co-operative. Located in the Andes Mountain Range, at an elevation between 1,300 and 1,600 MASL this co-operative of farmers produces around 500 sacs of coffee each year. After being harvested throughout the months of May-June, the beans are fully washed and laid out to dry on raised beds and patios.
VarietalsCaturra & Typica
Production MethodWashed and dried on raised African beds