Although coffee became a major commercial product of Ecuador in the 1920s, sourcing remains challenging. The country produces less than 1% of the global coffee supply, with just 105,000 families producing coffee for both commercial and specialty grade. The economy is largely dependent on oil and that has stifled growth for the agricultural sector. Ecuador has diverse climates and vast areas between farms, while varying terrain and rough roads make it hard to transport coffee within the county. Finding amazing Ecuadorian coffee is a true gift and one we are excited about whenever we have the opportunity. 

Ecuador is split into two halves by the equator. This lot comes from about 10 small scale growers located in the southern half near the town of Amaluza. The Andes mountains in this region provide the right climate, elevation and diverse flora and fauna favorable for growing coffee. Ecuador coffee is known for its unique fruit and rich cacoa flavors. Small holders who have been able to make coffee production their main income source view the trade as a symbol of achievement and their hard work. 

We find this coffee to be delicate and silky with deep citrus notes of grilled grapefruit rounded out with the complex sweetness of brown sugar. Dial in with a coffee to water ratio of 1:16.5, filtered water at 208-210℉ and a 3-3.5 minute brew time