SO Coffee Roasters

Toffee, cranberry, pecan nuts — a "comfort and classic" espresso profile. Grown by Danilo Barbosa at 1,105 masl.

A light and delicate aroma of chamomile evolving into sweeter notes of kaki (persimmon), with hints of dates and panela, a vibrant malic acidity, fresh tanginess, and a silky texture. From the Gakenke Washing Station (est. 1991, ~2,667 smallholder farmers) at 1,650-1,950 masl.

Lemon balm, peach, pear, honeycomb — high florals, bright acidity, and a delicate tea-like texture. Grown by Jose Jijón at Finca Putushio, 2,200 masl, championing the Typica Mejorada variety.

Floral, tangerine, hibiscus tea, molasses sweetness — a clean, floral and citric cup with incredible clarity and syrupy texture. Grown by Pepe Jijón at Finca Soledad, 1,550 masl, using temperature-fluctuation fermentation and refrigeration.

Starts with good florals on the nose then, the first sip is full of fruity notes, a mix of red and green apples, paired with the sweetness of sugar cane. The aftertaste brings a milk chocolate note with a hint of raw almonds. Grown by 20 smallholder farmers at 1,300-1,800 masl.

Fruity and floral, with berries dominating the whole experience — cherry pie, strawberry, blueberry — with pronounced acidity and a smooth, sweet texture. From the Gatuya Washing Station / New Murarandia Farmers Cooperative Society (~3,500 smallholder farmers) at 1,850 masl.