Where is it from?

Region: Puyango, Loja 
Varietal(s): Sarchimor, Acaua, Castillo
Processing method: Washed
Elevation: 1000-1800 maslFlavour Notes: Lemon, Melon, Cherry

The Story

Puyango, a captivating canton nestled in the southern region of Ecuador, boasts a diverse and picturesque landscape. The area is characterized by rolling hills, lush green valleys, and the meandering Puyango River, offering a stunning backdrop of natural beauty. Puyango’s main economic activities revolve around agriculture, with a particular focus on coffee cultivation. The fertile soil and favorable climate make it an ideal location for coffee production. The coffee farms in Puyango yield high-quality beans that are sought after for their unique flavor profiles. As a result, coffee plays a vital role in the local economy, providing livelihoods for many residents while contributing to the region’s rich cultural tapestry. Along the mountains that surround the Lagunas de Saraguallas, one of the most importante
natural resources of the region, lives a group of coffee farmers who contribute to the blend Altos de Saraguallas. In this beautiful and touristic place that captivates every visitor’s attention, you can witness the confluences of two of the most significant water streams in the region:
Saraguallas and Santa Ana. The convergence of these two water streams forms Las Juntas, which in turn becomes the Puyango River. The communities settled around this picturesque natural resource are culturally rich, with their typical festivities steeped in tradition and craftsmanship. During their religious celebrations, they often dance to the rhytm of the town band. Just as they have traditional rituals for their festivities, they also maintain traditional agricultural practices for farming and land management. Farmers in the region cultivate sugar cane, beans, soy, corn and coffee.

Contributing producers

The coffee producers with whom Caravela has been working alongside through the PECA program in Puyango are family driven. They are second and third-generation coffee producers who work with their families, with each member contributing to the overall process on the farm. Typically, these farms have implemented agroforestry systems, and in recent years, they have become more organized while increasing the size of their farms and implementing better quality coffees. Many of the producers have historically practiced organic farming, but in recent years, they have started to adopt various environmentally friendly practices on their farms, such as wastewater management. Some of them have started to implement apiculture at their farms, starting to produce their own honey. In addition to coffee, some of the producers contributing to Altos de Saraguallas have also planted corn, plantain, and oranges on their farms. Their farms in the area typically range from 15 hectares, of which roughly 2 hectares are devoted to coffee production, with some land set aside as a natural reserve. Through their specialty coffee production, these producers have been able to provide education and other essential resources for their families.

Coffee Process

The producers of Altos de Saraguallas begin their coffee processing by manually selecting only the ripe cherries. The harvested cherries are then taken to the on-farm wet mill where some of them float the cherries to remove the defective ones and then pulped. Subsequently, the coffee undergoes fermentation, which traditionally lasted for 24 to 72 hours, with many producers starting to do anaerobic fermentation inside GrainPro bags. The next step involves washing the coffee two times before transferring it to the drying area, where it will take approximately 18 days to reach the desired humidity level. Once the coffee is dried, the final parchment coffee is occasionally stored on the farm for around one week. Subsequently, the grower transports the coffee to Caravela’s purchasing station, where it undergoes analysis by the Quality Analyst. Initially, a representative sample is subjected to a thorough physical analysis, which measures the moisture level, water activity, and identifies any physical defects. Following the physical analysis, the coffee undergoes a sensory evaluation to determine its quality grade and profile. Finally, the parchment coffee is sent to Caravela’s mill in Quito, where it is further processed before being shipped to the port.

Roast

Light/Medium


Brew

Filter & Espresso