Ecuador: Finca San Pablo

Washed Process ∙ Medium Roast

Flavor Profile: Fresh grapefruit and dried cranberry notes with molasses and cocoa flavors. Bright phosphoric acidity with a mild candy-like sweetness.

Grown at 2450 Meters Above Sea Level (MASL)

Our Origin Select coffee this month comes from Finca San Pablo in the Pichincha region of northern Ecuador, produced by Pablo Ponce. Pablo first developed a passion for specialty coffee while living in Milan, Italy, and later returned to Ecuador to manage his family farm in the highlands near Nanegal. This coffee represents a carefully selected microlot, highlighting the highest level of quality and traceability from small independent producers in Ecuador.

This lot is composed of the Sidra variety, a cultivar native to Ecuador that is believed to be related to Bourbon and Typica genetics and possibly influenced by hybrid breeding programs. The coffee cherries are washed processed, meaning the fruit is removed from the seed shortly after harvest, allowing the beans to ferment and dry cleanly. This process helps emphasize the coffee’s bright acidity, clarity, and fruit-driven character.

The Pichincha province, located along the Andean Plateau, is known for its cool climate, volcanic landscape, and cloud forests. Although elevations in the region are moderate compared to other Andean growing zones, temperatures average around 65°F, with afternoon mist regularly covering the hillsides. These conditions allow coffee trees to mature slowly and develop complex sugars in the cherries. Ecuador remains a relatively small producer of specialty coffee due to low production volumes and logistical challenges, but continued investment and close relationships with farmers like Pablo Ponce are helping bring more exceptional Ecuadorian coffees to the global market.

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