In Northwestern Pichincha along the Andes Mountain Range lies a coffee-growing region. Here, six small-scale farmers contribute to the Alambi microlot. Alambi is the name of a famous guesthouse in the nearby Bellavista Nature Reserve, known as the Cloud Forest Reserve. These producers have come together with the shared vision of producing outstanding coffee with a unique profile that will capture the attention and hearts of anyone who tastes it. After harvest, this coffee was fermented and washed at micro-mills located on each of the six farms. 

Sourcing from Ecuador can be challenging. The origin produces less than 1% of the global coffee supply, has varying climates, vast areas between farms, difficult terrain, and tough roads to navigate and transport coffee on. We are excited to have the opportunity to roast an outstanding example of what Ecuador has to offer yet again. Sorting for top-tier quality and high 80s points makes this a "Tripe-A" graded coffee by our partners. To brew, start with a 1:16 brew ratio, filtered water at 204-206℉, a medium-coarse grind, and a 3-3.5-minute brew cycle.