A coffee plot on a hillside above a deep Andean canyon, southern Ecuador
Origin

Three Projects, three terroirs.

In Ecuador, ecosystems compress: within a few hours, altitude, humidity, wind, and soil shift completely, and the equator gives every farm the same twelve-hour light, year-round. Three Projects, three climates, terroirs you cannot find side by side anywhere else.

From the Pacific to the Amazon

From the Pacific slopes to the high Andes to the edge of the Amazon, our three Projects span a vertical range most origins never touch. That is why one variety can give three distinct cups.

Ecuador
Map of Ecuador with the three CafExporto Projects 1La Papaya 2Yunguilla 3Yacuri
3,000m 2,000m 1,000m Specialty-coffee belt~1,000 to 2,200 m Pacific Amazon 1 Hacienda La Papaya 1,800 to 2,200 m 3 Yacuri 1,300 to 1,800 m 2 Yunguilla 1,062 to 1,800 m
Hacienda La Papaya, an in-field sensor above the AndesThe flagship

1Hacienda La Papaya

Altitude1,800-2,200 m
AspectAndes, Saraguro
SoilVolcanic Andisol

A dry tropical climate with twelve hours of sun and a sharp day-to-night swing that concentrates sugars. Processing water comes from pristine Andean wetlands. The dry climate lets Juan dial quality through controlled irrigation, which is why La Papaya carries the full varietal roster.

Elegant washed lots: cane sugar sweetness, florals, red fruit.

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Yunguilla, a Pacific-facing mountain farmPacific-facing

2Yunguilla

Altitude1,062-1,800 m
AspectPacific, Jubones
SoilSandy loam

Warm Pacific winds push daytime heat up while sandy loam lets roots reach deep nutrients through dry spells. Water from the San Fernando conservation areas shapes the microbiology of fermentation. The drier climate favors expressive naturals.

Naturals with jasmine, orange blossom, red fruit, a clean citrus finish.

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Yacuri, Amazon-facing slopes inside the Podocarpus biosphereAmazon-facing

3Yacuri

Altitude1,300-1,800 m
AspectAmazon, Mayo-Chinchipe
SoilClay loam

Inside the Podocarpus-El Condor biosphere reserve, warm Amazon air meets Andean breezes. Clay loam holds moisture and steep slopes slow ripening, so sugars build gradually. The humidity feeds a rich population of yeasts that adds depth to fermentation.

Chocolate-forward: dark chocolate, almond, dried fruit, plum acidity.

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Meet the communities behind the coffee →

Taste the three terroirs.

Reserve samples →