In Northwestern Pichincha lies a region located along the Andes Mountain Range, where there are six small-scale coffee farmers that contribute to this Alambi lot. Alambi is the name of a famous guest house in the nearby Bellavista Nature Reserve, known as the Cloud Forest Reserve. These producers have come together with the shared vision to produce outstanding coffee with a unique profile that will capture the hearts and attention of anyone who tastes it. After harvesting, the coffee is fermented and washed at micro-mills located on each of the six farms.

Sourcing coffee from Ecuador is challenging. The origin produces less than 1% of the global coffee supply, has varying climates, vast area between farms, difficult terrain, and tough roads to navigate and transport coffee on. With all that in mind, finding amazing Ecuadorian coffee is a true gift. We are excited to have the opportunity to roast an outstanding example of what Ecuador has to offer. Our partners have spent many years developing relationships and a local office in Quito to find and maintain the best coffee available.

Sorting for top-tier quality and high 80's point score is what makes this a "Triple-A" graded coffee by our partners - and we're honored to roast and share it with you for a third year! Dial into vibrant meyer lemon, dried apricot, and wildflower honey by starting with a 1:16 brew ratio, filtered water at 208-210°F, a medium-coarse grind, and a 3-3.5 minute brew cycle.