Ecuador El Sauce is a communal lot from smallholder producers in and around the sub-region of Quilanga in Loja, Ecuador. Farms in El Sauce range from 1–5 hectares and sit at elevations between 1,700 and 2,100 meters above sea level. The lot is primarily composed of traditional Typica (locally known as Criollo) and Bourbon (70%), with the remaining 30% made up of Pacas, San Salvador, and Catimor. Harvest takes place from May through August, with producers following a consistent process: cherries are depulped and dry-fermented for 24 hours, then dried for 10–12 days depending on weather conditions. While many producers in the region experienced yield losses, El Sauce’s higher elevations helped preserve much of the Typica plantings. This harvest also included early yeast-inoculation trials, laying the groundwork for improved quality and greater consistency in future seasons.
Elevation
1600-1800 MASL
Process
Washed
Cultivar
Bourbon and Typica
Impact
Conventional
This Ecuador lot is complex and layered, with vibrant acidity and a dessert-like sweetness that evolves across roast levels. The cup is defined by notes of strawberry shortcake, vanilla bean, and caramel, creating a profile that feels both fruit-driven and indulgent.
In lighter roasts, the fruit character is vivid and expressive, highlighting fresh strawberry paired with a cream soda–like sweetness and a broadly tropical quality. Bright acidity and soft shortcake notes create a lively, dessert-like cup. At a medium roast, the body increases and the acidity softens slightly while remaining clearly present. Vanilla bean begins to emerge, and the fresh strawberry evolves into dried strawberry, maintaining the coffee’s sweetness and clarity. As the profile develops into medium-dark, the fruit deepens into stewed mixed fruit layered with rich caramel and a delicate citrus sparkle that keeps the cup complex. In darker roasts, vanilla and stewed fruit take the lead, supported by a fuller body and lingering sweetness. No matter how it’s brewed, this coffee remains complex and expressive, offering a standout single origin experience.
This Ecuador lot is complex and layered, with vibrant acidity and a dessert-like sweetness that evolves across roast levels. The cup is defined by notes of strawberry shortcake, vanilla bean, and caramel, creating a profile that feels both fruit-driven and indulgent.
In lighter roasts, the fruit character is vivid and expressive, highlighting fresh strawberry paired with a cream soda–like sweetness and a broadly tropical quality. Bright acidity and soft shortcake notes create a lively, dessert-like cup. At a medium roast, the body increases and the acidity softens slightly while remaining clearly present. Vanilla bean begins to emerge, and the fresh strawberry evolves into dried strawberry, maintaining the coffee’s sweetness and clarity. As the profile develops into medium-dark, the fruit deepens into stewed mixed fruit layered with rich caramel and a delicate citrus sparkle that keeps the cup complex. In darker roasts, vanilla and stewed fruit take the lead, supported by a fuller body and lingering sweetness. No matter how it’s brewed, this coffee remains complex and expressive, offering a standout single origin experience.
This Ecuador lot is complex and layered, with vibrant acidity and a dessert-like sweetness that evolves across roast levels. The cup is defined by notes of strawberry shortcake, vanilla bean, and caramel, creating a profile that feels both fruit-driven and indulgent.
In lighter roasts, the fruit character is vivid and expressive, highlighting fresh strawberry paired with a cream soda–like sweetness and a broadly tropical quality. Bright acidity and soft shortcake notes create a lively, dessert-like cup. At a medium roast, the body increases and the acidity softens slightly while remaining clearly present. Vanilla bean begins to emerge, and the fresh strawberry evolves into dried strawberry, maintaining the coffee’s sweetness and clarity. As the profile develops into medium-dark, the fruit deepens into stewed mixed fruit layered with rich caramel and a delicate citrus sparkle that keeps the cup complex. In darker roasts, vanilla and stewed fruit take the lead, supported by a fuller body and lingering sweetness. No matter how it’s brewed, this coffee remains complex and expressive, offering a standout single origin experience.
This Ecuador lot is complex and layered, with vibrant acidity and a dessert-like sweetness that evolves across roast levels. The cup is defined by notes of strawberry shortcake, vanilla bean, and caramel, creating a profile that feels both fruit-driven and indulgent.
In lighter roasts, the fruit character is vivid and expressive, highlighting fresh strawberry paired with a cream soda–like sweetness and a broadly tropical quality. Bright acidity and soft shortcake notes create a lively, dessert-like cup. At a medium roast, the body increases and the acidity softens slightly while remaining clearly present. Vanilla bean begins to emerge, and the fresh strawberry evolves into dried strawberry, maintaining the coffee’s sweetness and clarity. As the profile develops into medium-dark, the fruit deepens into stewed mixed fruit layered with rich caramel and a delicate citrus sparkle that keeps the cup complex. In darker roasts, vanilla and stewed fruit take the lead, supported by a fuller body and lingering sweetness. No matter how it’s brewed, this coffee remains complex and expressive, offering a standout single origin experience.
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