Origin

Intag Valley, Imbabura, Ecuador

Vilcabamba, a picturesque valley town in the Loja province of southern Ecuador, boasts a rich history of coffee cultivation deeply intertwined with its geography and cultural heritage. With a temperate climate, fertile volcanic soils, and elevations between 1,400 and 1,800 metres, Vilcabamba has been an ideal location for Arabica coffee cultivation for over a century. Coffee was introduced to the Loja region in the late 19th century by settlers influenced by trade routes from Peru and coastal Ecuador.

By the early 20th century, Vilcabamba and its surrounding valleys became known for smallholder coffee farming, often on family plots using traditional, organic methods. The region gained a reputation for high-grown Typica and Bourbon, prized for their clarity and floral notes. Though historically overshadowed by northern Ecuadorian zones in terms of volume, Vilcabamba quietly earned acclaim for quality, thanks to its unique microclimate and healthy old-growth ecosystems.

In recent decades, a resurgence led by younger generations has revitalised Vilcabamba's coffee sector. Many have returned to family lands, introducing new varietals like Sidra and Geisha, and investing in modern processing techniques, enhancing Vilcabamba's standing in the global specialty coffee community.