Damasio comes from a long line of coffee producers; he is the third generation and has been working with coffee since 1988 when he was just 23 years old. He remembers how his grandfather and father, from whom he learned, used to produce a type of natural coffee known in Ecuador as “café bola.” Damasio was the first in his family to start pulping and washing coffee. It was in 2023 when he sold coffee to Caravela for the first time that he knew he had good-quality coffee. This was a huge motivation for him, as it confirmed that his effort was paying off, and he was meeting his objectives of providing a better quality of life for his family with improved earnings. In recent years, he has implemented new varieties focused on quality and implemented good shade management.

At his farm, El Limón, he lives with Carmen Maruja, his wife, and children. Damasio decided to name the farm El Limón because it was the name of the sector where it is located in the parroquia (township) of San Antonio de las Aradas. With this new focus on quality, Damasio wants to improve his drying area. Currently, he has some raised beds which he covers with a plastic tarp when drying the coffee. He is very eager and willing to put in the effort to achieve better things. For his process, Damasio starts by picking the ripe cherries, which are taken to the wet mill at the farm. There, they are floated to remove any defective ones, after which the cherries are pulped. Subsequently, the coffee is fermented for 12 to 15 hours with water in an air-sealed tank. When finished, the coffee is taken to the drying area, where it will take approximately 18 days, depending on the climate, to reach its desired level of humidity.
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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.
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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.
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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.
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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.
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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
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Our packaging