Ecuador

Angel Paul Rodríguez

The producers at Alambi take great care with their coffee, monitoring fermentation to precise PH levels before washing 2-3 times and sun drying for up to 30 hours. This is reflected in the depth of flavour in the cup, which gives us notes of grapefruit, lychee, and papaya.

Washed with double fermentation process Bourbon, Sidra
Flavour: black tea, lychee, guava
Body:     Acidity:

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.


The processing

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.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.


Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.


Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.


Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

  • Dose: 20g ground coffee
  • Yield: 60g espresso
  • Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.


Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability
  • Bags: ABA-certified home compostable (AS 5810-2010)
  • Labels: recyclable
  • Valves (only on +250g bags): general waste
  • Box and tape (online orders): recyclable

Learn more:
Our packaging

Varieties

Bourbon variety

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Sidra variety

Sidra (also known as Sydra or Bourbon Sidra) is a new hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

Farm processes

Washed With Double Fermentation process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

Subscribe to a world of coffee

Discover a new single origin coffee from Sample every 1-5 weeks with no delivery fees.

No up-front purchase, and you can pause, cancel, or change plans at any time.

Subscribe now

Available to order online this week:

See all current coffees