Pampa Bonita, Ecuador, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Green tea, orange and malt
20% OFF AT CHECKOUT
COFFEE PROFILE
This filter coffee is complex and changes as it cools – a note of green tea is present in the aroma, accompanied by citrus notes like orange and a malt-like finish.
| TASTES LIKE | Green tea, orange and malt |
| ROAST | Filter |
Story
Finca Pampa Bonita, nestled in the Quilanga region of Loja, Ecuador, is a testament to the enduring legacy of coffee cultivation, managed by the passionate Marcelo Villalta. As a third-generation coffee producer, Marcelo, at 38, carries forward his family's tradition of excellence in coffee farming. The farm is situated at an elevation of approximately 1,200 to 1,400 masl, ideal for growing the Typica variety, celebrated for its exceptional cup quality and historical importance in Latin American coffee culture.
Under Marcelo's stewardship, Finca Pampa Bonita employs the washed processing method, meticulously preserving the coffee's inherent flavours to produce a clean and vibrant cup profile. His commitment to sustainable farming practices ensures that the farm not only honours his family's heritage but also contributes positively to the environment and the community.
Marcelo's dedication has positioned Finca Pampa Bonita as a notable contributor to Ecuador's specialty coffee scene. By promoting environmentally friendly cultivation methods, he supports the broader community and produces coffee that beautifully reflects the rich terroir of the Quilanga region. Through his efforts, Marcelo not only upholds a family tradition but also champions a future of quality and sustainability in coffee production.
| PRODUCER | Marcelo Villalta |
| REGION | Quilanga, Loja |
| VARIETAL | Typica |
| PROCESS | Washed |
| ALTITUDE | 1200-1400 masl |
Origin
Quilanga, Loja, Ecuador
Quilanga, a canton in Loja Province, southern Ecuador, is steeped in a rich history of coffee cultivation that intertwines with the region’s rural identity, highland geography, and centuries-old agricultural traditions. While coffee was introduced to Ecuador in the mid-19th century, it was the early 20th century that saw its spread into the southern highlands, including the mountainous areas of Loja. Quilanga, with its fertile soils, moderate altitudes ranging from 1,200 to 1,800 masl, and temperate microclimate, proved particularly conducive to growing Arabica varieties, especially Typica.
Initially, coffee farming in Quilanga was smallholder-based, with families cultivating land passed down through generations. Production relied on traditional methods, organic inputs, and manual harvesting, with shade-grown practices remaining prevalent. Due to the region’s isolation and lack of infrastructure, most coffee was consumed locally or sold as bulk commodity-grade coffee without traceability or quality recognition.
The 2000s and 2010s marked a turning point as specialty coffee markets began to explore Loja Province for its untapped potential. Local and international buyers invested in education, post-harvest processing, and variety selection, collaborating with cooperatives and individual farmers. Quilanga gained attention for its elevation, clean washed processing, and heirloom varieties like Typica, Caturra, and Bourbon, thriving in its microclimates.
Today, Quilanga's coffee scene is experiencing a renaissance. Farmers like Marcelo Villalta at Finca Pampa Bonita produce traceable, high-quality lots using improved fermentation and drying techniques while honouring the area’s traditional, eco-friendly farming culture. This evolution from subsistence farming to specialty-grade production positions Quilanga as an emerging name in Ecuador’s specialty coffee landscape, celebrated for its sweet, balanced, and floral cup profiles that reflect the richness of both the land and its people.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
