Three hills, kept apart.
Tigre, Mangeo and Alomita. Different exposure, different canopy, different ground — and, from the picking basket onward, different lots.
An estate this size in Ecuador is unusual. Treating it as one uniform block would be the easy mistake.
Twenty-five hectares are planted across three hills that do not behave the same way. One holds cloud in the mornings; one dries faster on its upper slopes; one sits apart with colder nights and later cherry. The canopy above them varies from continuous to broken.
Blending would flatten all of that into a single average cup. Instead each hill is picked separately, fermented separately, dried separately and offered as its own lot — which is also what makes every bag traceable to the ground it came from.
A hill is not a marketing unit. It is the smallest piece of this estate that tastes like itself.
Put our coffee on your cupping table.
We work directly with importers, roasting companies and green buyers. Tell us what you are looking for and we will send samples ahead of the release.