Ecuador
Quilanga — Loja
"Strawberry shortcake, vanilla bean, caramel"
- Altitude
- 1,700–2,100m
- Varietals
- Typica/Criollo, Bourbon, Pacas, San Salvador, Catimor
- Process
- Washed · 24-hour dry ferment, 10–12 day dry
- Harvest
- May–August
The story
Behind the bag.
Ecuador's specialty industry is small but genuinely interesting — preserved heirloom genetics at altitudes that produce extraordinary cup clarity. This lot also includes early yeast-inoculation trials.
Pour over highlights the fruit-pastry character.
Sustainability practices
How this coffee is grown.
- Smallholder community lot
- Heirloom Typica preservation at altitude
Challenges & opportunities
Ecuadorian coffee is overshadowed in volume terms; producers face price pressure to switch to other crops. Direct contracts hold the line.
Why we work with them
Distinctive on the menu, transparent in the supply chain, and supports preservation of older varietals.
Now in stock
Single origins from our shelves.
Origin-explorer subscription
Want coffees like this on rotation?
Our subscription rotates origins, processes, and roast levels — so you're always tasting something new from a real producer with a real story.
More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.