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La Fortaleza

Carmen Gagnay

We find flavours of florals, cane sugar, grape

Body     Acidity

Roasted omni for filter and espresso

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.


All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Carmen Gagnay




Palmito Pamba, Costa


1300m above sea level









Tasting notes

Florals, cane sugar, grape

Roast style


Map showing location of Ecuador La Fortaleza Carmen Gagnay


Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

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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