Finca Palermo, Ecuador

Roaster notes

This coffee comes from the Jiménez brothers—Carlos, Jorgen, and Sebastián—who cultivate four hectares at Finca Palermo in Ecuador's Zamora Chinchipe region. Their family farm honors their grandfather, with the brothers continuing a third-generation legacy of hands-on cultivation where coffee trees grow alongside diverse vegetation for shade and biodiversity. The cherries are carefully hand-picked, then undergo anaerobic fermentation for 48 hours in sealed plastic tanks before washing and drying for 15–30 days depending on weather conditions.

Tasting notes