washed process
the process begins with the careful selection of cherries using a flotation method, discarding any floating beans. the selected cherries are then fermented in plastic tanks for 24 hours. after fermentation, the beans are depulped and thoroughly washed to ensure a clean profile.
next, the washed beans are spread on African beds under protective canopies, where they are regularly turned to ensure even drying. once the moisture content reaches 10%, the coffee is packed into GrainPro bags and stored, preserving its freshness and quality.
about the producer
Jhon and Nelly’s journey into coffee farming began in 2021, after years of dedication to dairy farming in the Palmitopamba area. motivated by a desire to diversify their farm, Nelly took the initiative to plant coffee, and with the support of local coffee farmers, they embarked on this new venture. while they still consider themselves beginners in the industry, their curiosity and eagerness to learn have driven them to develop a deeper understanding of coffee farming.
the seeds for Kafipamba farm were sourced from respected local coffee farmers Olger Cahuasqui and Rosa Morillo of La Rosita farm. with their help, Jhon and Nelly established their seedbed, planted the coffee, and designed a plan for maintenance, harvest, and post-harvest practices. today, the farm operates with a focus on organic farming, though it is not yet officially certified. according to Jhon and Nelly, this approach has proven successful for them so far.
technical details of the area
Kafipamba is situated in the Chocó Andino bioregion, known for its lush cloud forest and high levels of annual humidity and precipitation. the soil on the farm is a mix of loamy-clay and volcanic elements, creating a rich, fertile environment for coffee cultivation. the farm experiences a consistent temperature range of 18 to 28 degrees Celsius throughout the year, although the area’s high humidity can pose challenges for both agriculture and transportation infrastructure.
history
the northwestern region of Pichincha, where Kafipamba is located, was once inhabited by the Yumbo culture, a group of traders who connected the Ecuadorian highlands with the coast through a network of paths across the cloud forest. over time, the Yumbos disappeared due to displacement by settlers and volcanic eruptions.
during the colonial era, the region saw few settlements, primarily religious missions that introduced sugarcane cultivation. it wasn’t until the 1940s that the area began to transform into agricultural land, with sugarcane becoming the main crop, followed by livestock farming.
coffee production in the area is a relatively recent development, starting in the early 2000s. since then, the region has become Ecuador’s second-largest producer of Arabica coffee.
