Ecuadorian Coffee Beans

“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work. " Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 90.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill…

Another beautiful natural typica from our direct partner Hacienda Pillcocaja! Tasting notes of honeydew and dark berries with a creamy mouthfeel and lots of sweetness.

This anaerobic natural processed coffee from Juan Peña hits all the marks we love about limited-oxygen fermentation. Expect a winey and fruity cup reminiscent of cherry, with a complex finish of honey and stone fruit. La Papaya has become a shining example of agricultural innovation and this is one…

Roast Level: Light Variety: Sidra Process: Washed Region: Imbabura, Ecuador Elevation: 1515 m We taste: Kiwi, Persimmon, Apricot, Tropical, Elegant, Silky, Vanilla, Layered, Very Clean This rare micro-lot comes from Finca Soledad, a 120-hectare farm in Ecuador's remote Intag Valley where Jose…

Fincas del Putushio is an incredible farm in Ecuador's southern region of Loja. Run by José Jijón, his father Pepe, and Francisco Vintimilla, the farm focuses on growing Mejorado at the extreme altitude of 2,222 MASL. This lot, harvested in June 2026, is a pristine expression of one of our favorite…

Origin: Ecuador Region: Pichincha Farm: Finca Meridiano Owner: Mario Hervas Chauvin Altitude: 1400 masl Variety: Typica Mejorado Crop: Picked in Aug.– Nov. 2025 / Arrived in Jun. 2026 Process: Classic Washed About farm： Finca Meridiano is situated in the Andes Mountains, northwest of Pichincha…

Coffee overview Absolutely stunning natural Typica Mejorado with some of the biggest florality we have ever seen from Juan Peña. Sweet berrylike notes up front quickly give way to a massive bouquet of florals, heady rose and pungent orchid, perfumey, flower shop. A truly excellent lot that will…

"Cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years . " Galo Morales Producer, Ecuador SCA SCORE 87.7 5 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world…

This is our second release of Fincas del Putushio, a new planting from Jose Jijon. Working together with his father Pepe, they used what they had learned developing Finca El Soledad and adapted it to a high-elevation farm in a different region. Through unique challenges and trials, the effort put…

Coffee overview Our first release from the vaunted Juan Peña this year. As the years have gone by, it is interesting to note how this staple harvest has changed, both in green attributes and in roasting profile. There is a very sticky sweetness to this coffee, easily overtuned. We've ticked this…

“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work. " Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 90.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill…

"Cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years . " Galo Morales Producer, Ecuador SCA SCORE 90.25 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world…

“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work. " Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 90.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill…

"Traveling enables me to explore the world and its hidden gems. Through this coffee, a hidden gem, I want you to explore the world with me." Rick Barrends The Coffee Attendant, Coffea Circulor SCA SCORE 90 .00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and…

"Cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years . " Galo Morales Producer, Ecuador SCA SCORE 90.25 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world…

“All received funds from Pepe's coffees will be returned back to Pepe to enable him to continue his work. " Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 90.75 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill…

"Traveling enables me to explore the world and its hidden gems. Through this coffee, a hidden gem, I want you to explore the world with me." Rick Barrends The Coffee Attendant, Coffea Circulor SCA SCORE 90 .00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and…