Pichincha

Pichincha province, in northern Ecuador is home to Quito, the nation's capital Coffee production in Pichincha surrounds the capital, and benefits from high altitudes as well as volcanic soils on the slopes of Pichincha volcano.

Yellow Caturra

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century, Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size, allowing for more trees to be planted closer together, that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of São Paulo State in Campinas in the 1930s. Caturra then made its way to Guatemala during the 1940s and then was widely adopted in the 1970s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes, Caturra has strong quality and yield potential but, unfortunately, is quite susceptible to disease.

Washed

Sebastian picks the ripest of cherries for his washed lots, floats them to remove over/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried in African beds for 15–18 days, depending on the weather.