Ecuador - Finca San Pablo

Coffee has been grown in Ecuador since the 19th century, but the country has gained broader specialty-coffee recognition more recently as producers have focused increasingly on quality, high-elevation farming, and distinctive varieties. Ecuador’s volcanic soils and varied mountain climates create especially strong conditions for coffees with high clarity, sweetness, and complexity.

This lot was produced by Pablo Ponce at Finca San Pablo in the Pichincha region. Pablo developed an appreciation for fine coffee while living in Milan, Italy, and later brought that perspective into his work as a producer. The coffee is grown at approximately 2,450 meters above sea level, where the cooler climate encourages slower cherry maturation and helps concentrate sweetness and flavor development.

The lot is composed of Sidra, a highly regarded variety known for its expressive cup quality. After harvest, the coffee is washed processed to emphasize clarity, acidity, and structure, allowing both the variety and the extreme elevation of Finca San Pablo to come through cleanly in the final cup.