This light roast Sidra is full of fresh raspberry, tropical lychee over a sugar cane base. Kiwi fruit and citrus keep the coffee bright and juicy before a hint of coconut comes through. Butterscotch sweetness builds, rounding a silky mouthfeel. The finish is long and clean supported by a juicy acidity, enough to lift the profile without sharpness
If you’re yet to try Ecuadorian coffee before, and are a fan either of the balanced accessible coffees of Latin American coffees or the expressiveness of East African origins, then we thoroughly recommend Vallejito as a way of starting out in this underrated and fascinating country.

The natural process here is straightforward in principle and attentive in execution. Cherries are selected at peak ripeness and uniform density, rinsed with clean water, sorted once more, then moved to raised African beds or solar drying rooms. Temperature, humidity, and airflow are monitored throughout, holding the drying curve stable. The drying the coffee is turned three to four times daily over the course of a month and it is that slow pace driving subtle in-fruit fermentation while retaining sugars. The result is a cup full of dense caramel and jammy berry.