Carmen Gagnay

La Fortaleza

Released January 16, 2019

Tasting notes

Florals, cane sugar, grape
Medium bodied with bright acidity

Buy Carmen Gagnay La Fortaleza online

We’re back to Ecuador for this week’s coffee, from the Palmito Pamba region.

Finca La Fortaleza is a four hectare farm run by Carmen Gagnay. The majority of the farm is devoted to growing coffee, with around three hectares planted primarily with the Bourbon varietal.

They also tend to a smaller crop of the less common Sidra varietal, which is what you’re enjoying in this delivery.

Among the coffee trees there are also other plants, such as yuca, beans, corn, and sugar cane. The coffee is picked for around four months of the year. Like all coffee harvests, it’s a manual process of picking coffee cherries only when ripe, which are then de-pulped the same day, then fermented dry for at least 15 hours.

The coffee is then washed until the mucilage is completely removed, and dried on a combination of raised beds and under canopies. Drying takes about ten days, depending on weather conditions.

After a long history of lower-grade beans used for freeze-dried coffee, it’s only in the last few years that the potential of Ecuador specialty coffee production been really explored. We think the country has great potential and are pleased to be able introduce you to some exceptional coffees, such as this one.

Country: Ecuador

Region: Palmito Pamba, Costa

Altitude: 1300m above sea level

Varietals: Sidra

Process: Washed

Producer: Carmen Gagnay

Harvested: September 2018

Map showing location of Ecuador Carmen Gagnay La Fortaleza

What makes up Ecuador Carmen Gagnay La Fortaleza?


Sidra varietal

The Sidra varietal is new, and we’re still adding information here.

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

The Loja region of Ecuador

Mountainous southern region with conditions suited perfectly to high quality coffee production

Farm processes

Washed 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

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