This lot, handpicked between May and July 2023, features a harmonious blend of stone fruits, malt, and caramel flavors. The cherries are pulped with some mucilage left intact and then fermented in tanks for 48 hours. After fermentation, the coffee is washed and placed on drying beds to achieve the perfect balance of flavors.

Farm Gate Price: USD 13/kg

Julio has been the owner of El Rocío since 2013 and started producing coffee in 2015. The farm mainly produces washed coffees, with some honey and experimental fermentations. Varietals include Caturra, Bourbon, Typica Mejorado, Gesha, and Sidra.

El Rocío is located in the humid cloud forests of the Andes mountains, where it gathers moisture from the Pacific Ocean. The climate fluctuates with cold nighttime winds and daytime temperatures reaching up to 30°C. Maintaining consistent humidity during the drying process is challenging, so Julio uses dehumidifiers in polytunnels at night and moves the coffee inside during the day.

Julio embraces organic farming methods to preserve the farm's rich biodiversity. He studies the root morphology of each variety to tailor plant management and inputs, ensuring healthy plants and good cherries, though this requires time and patience.

Julio has worked as an aeronautical engineer for the Ecuadorian armed forces for over 20 years, but coffee production is now his main focus. Despite the devastating rainy season of 2022, which severely impacted coffee growing in Northwest Ecuador, Julio remains positive and continues to move forward, recovering from significant losses.