Following on the heels of our first coffee from Mexico, we now are offering our first coffee from Ecuador!
The delays out of every origin are the most extreme we’ve ever seen. We’re having trouble even getting a container to show-up at the dry mills to pick up the coffee. There will be 2 to 3 no-shows before one arrives, and we’ll have lost the window of our sea freight booking, then rinse-repeat with every country we work in!
While we await our Direct Trade coffees, we’ve worked with our favourite importers to give you the chance to taste some different and unique offerings. Our sampling and selecting process from these importers is still rigorous, in line with our commitment to bring you top shelf coffees.
Click the link below to read more about this coffee.
Here is an excerpt about Leopoldo's coffee, per Forward Specialty Coffee Importers:
La Josefina Estate farm is located in El Chaco canton, Parroquia Santa Rosa, Napo Province. It was established in 2014 and is owned by Leopoldo Andrade who is an engineer in business administration. He bought the land for the purpose of this coffee project. He and his family are coffee pioneers as they were the first producers in the area. The farm is in an ecological reserve called “Coca Cayambe” at approx. 1500 MASL.
These lands are regularly covered by the volcanic ashes of Reventador mountain and the earth is nourished by the rich ash on a continual basis as Reventador is spewing ashes every day. Adjacent to the farm, there is a small town named Cascabel with a population of between 100-150 people. The next biggest town is located 30 min away, named El Chaco.
They have named the area where they farm coffee “Amazalia”. This name means Amazonia (Amazon jungle). It comes from an Amazonian hummingbird called “Amazilia”.
Amazalia is made up of two farms, La Josefina Estate & La Majorelle Estate. When they initially took over the lands, they noted that even though the land is part of the ecologic reserve, it was already worked by men growing grass for their cows. Each farm has approximately 30 hectares of land but only cultivates 13 hectares.
From the start when he bought the lands to start the farm, he has always visualized being a part of the specialty coffee world. Leopoldo has always chosen to focus on working with high-quality coffee with the goal of continuously improving quality and production. There is a group from the surrounding communities called “Integrated to Amazalia” that work together exchanging production, ideas, and information with the goal of improvement and quality.
As with all the green coffee we buy, this coffee was frozen immediately on arrival in Calgary, to preserve freshness.