ORIGIN STORY
San Agustin
San Agustín is located in Tulipe, Pichincha, Ecuador, in the cloud forest northwest of Quito. Sitting at an altitude of 1,600 to 1,800 meters, the farm is surrounded by rich biodiversity and a cool, humid microclimate. This area was once part of the ancient trade routes of the Yumbos, and today, San Agustín continues to work in close balance with the surrounding natural environment.
The farm was originally purchased for dairy production. Later, the family discovered coffee trees growing naturally on the land, which revealed the potential of the farm as a coffee-growing site. From that point on, they began to shift their focus toward coffee, developing the farm with a stronger commitment to both quality and environmental preservation.
Process
This lot is Pacamara, processed as a Natural. The cherries are fermented for approximately 96 hours, then slowly dried until they reach a moisture content of around 11%. Because Tulipe has high humidity and a wide temperature difference between day and night, drying requires careful control. To manage this, the farm built greenhouses with equipment brought from Nariño, Colombia, and dries the coffee for about 21 days using solar dryers. During this period, the cherries are turned every 30 minutes, even at night, to ensure even drying.