Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour. Cut-off for all orders is at 9am on Tuesday mornings. Orders completed after this time will be shipped the following week.
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
- HARVEST: JUL-OCT
- ORIGIN: Ecuador
- ALTITUDE: 2,100m
- VARIETIES: Caturra, Bourbon
PROCESS: Fully washed
FLAVOURS: Pluot, sugarcane, white tea
For Eladio Gonzalo Chamba, coffee is as much a business as it is a passion and it is this mindset that has allowed him to produce such great coffee. Eladio and his wife, Francisca, start producing coffee crop instead of raising livestock as their land had fertile soil and high altitude advantages. They decided to give it a try and carried out a small experiment which over time grew and grew to the four hectares that they have planted today.
This coffee was de-pulped and then fermented for between 20-24 hours depending on the climate. On days that are warmer Eladio checks on his coffee more frequently and will start washing it as soon as it is ready. Next, they let it air out outside and then pass it through to the secadero, which has a zinc roof to shade the coffee whilst the wind dries it. Throughout the whole process, Eladio’s family constantly taking out defeated beans and only collecting ripe cherries.
As a result, this coffee is and sweet with stone fruit note like pluot. With rounded sugarcane sweetness and white tea aftertaste. Please enjoy!