About the producer

Even though he's 77 years old, Manuel Villalta, along with his wife Rosa Angélica Rojas, still does much of the work of managing, harvesting, and processing the coffee grown on Finca El Sauce. Their son Robin, one of 10 children, assists them during harvesting and processing; Robin and Manuel have recently renovated the farm in order further improve their processing methods. Coffee from Finca El Sauce is slowly dried under shade for 28-30 days following an 18-hour fermentation period. 

Despite being such a small operation, the coffees produced by Manuel, Rosa and Robin rival Ecuador's best. Expect deep, complex notes of dried black currant and a sweetness reminiscent of cherry cola. This microlot is juicy and clean, with a finish that brings to mind ripe nectarines.