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COFFEE BIOGRAPHY
Spanning a meticulously managed 5 hectares near the town of Nanegal,Pablo Ponce’s farm has earned international acclaim in the specialty
coffee world for producing highly traceable, complex microlots.
Pablo Ponce’s path to becoming a vanguard coffee farmer began far from Ecuador. While living in Milan, Italy, he immersed himself in European cafe culture and developed a refined taste and deep passion for high-end, specialty coffees.
Driven by this experience, he returned to Ecuador to take over his family's farm in the Andean highlands. Ponce combined specialty standards with meticulous agricultural practices, dedicating his small acreage to micro-lotting and strict quality control.
Washed coffee is the norm in Ecuador, where most of the lots are depulped, fermented, and washed. Coffees are typically dried on patios or on raised beds, often under a cover of plastic or mesh. This particular coffee was intentionally processed using anaerobic fermentation, placing the cherries into a sealed container to increase in the intensity of fruity notes, the acidity, and the body. We hope you'll find notes of cherry cola, hops, and lemon drop candy.
