Story

The Parroquia of Nanegalito, located within the canton of Quito, is renowned for its rich biodiversity and pristine water sources, making it a popular destination for activities such as hiking and birdwatching. One of the area’s most notable natural attractions is the Alambi Fog Forest Reserve, situated at an elevation of 1,480 meters above sea level (masl). This reserve spans 123.6 hectares and is home to a primary forest that thrives in foggy conditions, offering a haven for diverse flora and fauna typical of the Andes.

The Alambi Reserve is also a vital water source, with the Alambi River and three waterfalls flowing through its boundaries. These water features, along with the reserve’s unique ecological conditions, contribute to the microclimates of the surrounding regions, where several local coffee producers operate. The reserve’s environmental significance and the efforts of the community to protect it have become a source of pride for the canton, and its name has been adopted by the coffee brand that represents the area.

Since 2016, Caravela has been working with coffee producers in Quito, initially partnering with four farms. Over time, the collaboration has expanded, with PECA technicians visiting farms to offer guidance and implement improvements. The goal is to produce higher-quality coffee and maintain consistency year after year.

Contributing Producers

The producers in the Alambi region not only grow coffee but also engage in secondary activities such as cattle farming for milk and meat, providing them with an additional source of income. The passion for coffee has been passed down through generations, along with the farms that have become integral to their family legacy. While they have inherited a wealth of knowledge from previous generations, these producers continue to learn and strive for improvement to achieve higher-quality coffee.

Committed to environmental stewardship, they practice sustainable farming techniques that protect water sources and promote rich biodiversity on their farms. All of their coffee plantations are shaded and managed using agroforestry systems, which include other crops such as guabos and porotillos that help with nitrogen fixation, improving soil health.

The region where these farms are located enjoys a tropical climate with moderate humidity, which creates an ideal environment for coffee cultivation. Additionally, the proximity to the Alambi Reserve and the unique soil characteristics of the Andes further enhance the conditions for producing specialty coffee.

Coffee Process

The producers in Alambi begin their coffee processing by manually selecting only the ripe cherries. They employ local workers who have been trained to identify the cherries that are ready for harvest. The picked cherries are then taken to the on-farm wet mill, where they are pulped. The coffee then undergoes fermentation in closed, airtight containers. In some cases, water is used during fermentation, while in others, no water is added. The fermentation period ranges from 24 to 48 hours, depending on specific conditions. Some producers monitor the pH levels of the fermentation mass and stop the process when the pH reaches a range of 4.1 to 3.8.

After fermentation, the coffee is washed two to three times before being transferred to the drying area. It typically takes 15 to 30 days for the coffee to dry to the desired humidity level.

Once dried, the parchment coffee is sometimes stored on the farm for about one week. Afterward, the grower transports the coffee to the purchasing station in Quito, where it is analyzed by a Quality Analyst to assess its quality. The process begins with a thorough physical analysis of a representative sample, which measures moisture content, water activity, and identifies any physical defects. Following this, the coffee undergoes a sensory evaluation to determine its quality grade. Finally, the parchment coffee is processed at Caravela’s mill in Quito, located at the same site as the purchasing station, before being shipped to port.

 

Sourcing and ingredients

100% Bourbon, Sidra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Importer grade: AAA (Caravela) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

Producer

Angel Paul Rodríguez

Farm/Coop

Alambi

Country

Ecuador

Region

Pichincha

Altitude

1200-2000m above sea level

Varietals

Bourbon, Sidra

Process

Washed With Double Fermentation

Harvested

August 2024

Body

Acidity

Tasting notes

Black tea, lychee, guava

Roast style

Omni