May Subscriptions Exclusive: Ecuador Chirimoya

This coffee is a blend of various small family farms from the Pichincha and Imbabura provinces, just north of Quito, sourced and curated by Galo and Maria Alexandra. The Finca Cruz Loma, a 350-hectare plot, has been in Galo’s family for over 80+ years, where he grew up learning from his parents and has now begun to teach the trade to his own children. Coffee in Pichincha and Imbabura is meticulously processed year-round on personal equipment and dried on hand-made structures and greenhouses. The cherry is depulped immediately after picking and fermented in sealed tanks (known as “anaerobic” fermentation) for 1-2 days. After fermentation, the parchment is thoroughly washed and moved to raised beds under shade canopy for a slow and even drying stage.

“Chirimoya” is the title for the small-farm blend, in honor of the native and uniquely delicious fruit widely grown and consumed across the Andes.

Limited Quantities. Available first to our Subscribers. Opt-in by selecting (+) add a bag, upon check-out and our Roaster will pair you with our new release!