Coffee Origin
Compare 10 current Ecuador specialty coffees from independent UK roasters by process, tasting notes and price.
Sorted with featured coffees first.
10 coffees
A washed Typica Mejorado from Finca Soledad in Ecuador's Intag Valley, grown under dense canopy and biodynamic practices for a clean, expressive cup.
A 2022 Caturra Gesha hybrid from CGLE Potosi farm in Ecuador, given controlled fermentation and a fully washed finish for a layered, full-flavoured cup.
A Typica Mejorado from Pepe Jijon at Finca La Soledad in Ecuador, using the Tyoxi method to add depth and sweetness while keeping a clean washed structure.
A washed Ecuadorian filter roast with persimmon and sugarcane sweetness, balanced by sweetcorn and rooibos complexity.
A washed Ecuadorian filter roast with greengage acidity, golden syrup sweetness, and a butter biscuit finish.
A washed Typica Nacional from Fabian Macas at Finca Alemana in Loja, Ecuador, grown on volcanic soils for pecan, molasses, and plum notes.
A tiny anoxic natural Pacamara lot from Alfonso Villagomez at San Agustin in Ecuador. Plum, cherry and nutmeg notes give it a boozy, candied stone-fruit profile with warming spice.
PRE-ORDER NOW! First roast ships 3rd August The second of our lots from Ecuador this season is a beautiful Sidra from Maputo. This exotic and highly prized variety has its roots in a now closed breeding facility, allegedly linked to Nestlé, located in Pichincha province, the origin of this lot. This meticulously honey processed example is truly special and it shows loads of complexity. We get juicy red fruits like raspberry and pomegranate with delightful floral notes like hibiscus and soft lemongrass undertones. A stunning coffee from an exceptional farm. *Any products ordered with this will be shipped together on 3rd August.
Sozoranga, Ecuador – Multi-Stage Natural Typica Mejorado A rare masterpiece of Ecuadorian Typica Mejorado, meticulously crafted by our dear friend Fabricio Coronel using an exclusive cold fermentation and multi-stage drying process developed especially for Sweven. What to expect in the cup Concord grape, melon, vanilla custard. Sweet and refined, with vibrant tartaric acidity, a creamy, velvety mouthfeel, and elegant pastry-like aromatics.
Napo, Ecuador – Double Anaerobic Washed Sidra One of our all time favourite varietals, meticulously cultivated and processed by our dear friend Grego Andrade with exceptional precision and care. What to expect in the cup Elderberry, persimmon, juniper. Bright, sweet and complex, with layered tropical acidity, botanical aromatics, and a mouthwatering floral-berry finish.
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