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Now you have the chance to try the best Ecuadorian high altitude arabica coffee.

Good coffee must be balanced, it must have the right proportion of acidity, bitterness, and sweetness.  We refer to the caramelization of its sugars during roasting. The acidity must be elegant, subtle, pleasant, and must be in balance with its bitterness that must be present in the coffee, but should always be moderate and in contrast to the sweetness and acidity.


Specialty coffee is one that has unique characteristics that depend on its variety and the soil in which it grows. Ecuador has immense potential for its mountainous areas (Loja, Imbabura, Pichincha, Zamora, and Galapagos), which give us a high altitude coffee (more than 1200 meters above sea level).


SELECTION OF VARIETY: The first step to obtain a quality coffee is the sowing of the best varieties. In our country the Arabian species is considered the highest quality.

LAND SELECTION It is important to consider some characteristics of the soils, but especially the altitude.

HARVEST: A good selection at harvest is synonymous with good coffee. The fruits should only be harvested in their optimal state of maturity.

DEPULPATED AND FERMENTATION: A fine coffee is obtained by removing the pulp and drying it. After pulping, the coffee is fermented in water so that a membrane very rich in sugars called mucilage is released.

DRYING: Finally, it is necessary to let the coffee dry at a moderate temperature, stirring constantly to obtain a homogeneous drying. 

We working with a tasting laboratory where we select the finest beans and define which roast is the best. The important thing in this process is the caramelization of the sugars and proteins that will give us a pleasant and aromatic coffee.

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