Ecuador El Dorado

Producer CVM (CHOCOVILCAMUNDO)
Farm Finca El Dorado
Province Loja
Canton Olmedo

Sun Exposure Mixed; natural forest and morning sun
Farm Size 38ha of coffee; 64ha total farm size
Altitude 1760-1800masl
Latitude -3.937647
Longitude -79.648381

Variety SL28
Process Washed
Fermentation Anaerobic; sequential. 48hr in bags before pulping; 48hr after pulping
Drying Raised beds in greenhouses

Harvest Year 2023/24

Flavor Brown Sugar, White Wine, Cherry, Blackcurrant, Mango, Peach, Jasmine
Descriptors Smooth & clean with bright white wine acidity

Certifications Currently pursuing Organic Certification

About this coffee This is the third harvest from Finca El Dorado who’ve continued to dominate the Cup of Excellence finalist list in Ecuador with their farms, El Dorado, La Noria and Eliza.

The El Dorado farm is managed by the Elder family alongside Bernie and his family at CVM (Chocovilcamundo) who come from generations of coffee growers in the province of Ibague Colombia. Together with the growers of El Dorado, they have been immersed in the cultivation of coffee their entire lives, bringing time-tested growing techniques perfected over these generations. The combination of knowledge of modern and Indigenous organic farming principles, biodynamic and permaculture principles and a wealth of natural resources result in exceptional coffees.

The farm sits in a valley high in the Andes and is blessed with a multitude of fantastic natural resources; mineral rich mountain water, high nutrient shade trees, 12 hours of sunlight year-round and the use of neem and worm tea on the plants as a natural pesticide and fertilizer which increases the vitality of the coffee plant and coffee beans. Alongside their care of the land and plants, CVM and El Dorado are invested in the care of the farmers and the community. That commitment to the integrity of the soil, surrounding ecosystem and community ensure that it’s healthy today and for the next seven generations.

After harvest, coffee sorted, cleaned and floated before being placed into bags for fermentation for 48hrs, turning the bags every 12hrs to help ensure a level of consistency across each batch. Fermented cherries are pulped and placed back into bags for another 48hrs, again turning the bags every 12hrs. The mucilage is mostly loose by now and they’re finally washed clean and moved to the drying beds where they’re turned every 8hrs for approximately 10 days to 9.5-11%. The dried parchment is placed in 45kg bags into a climatized area until ready for export which is handled by Rafaela Iturralde and Small Batch.

We were very lucky to receive the introduction to Bernie from our friend Darrin Daniels, who was the long time Executive Director of Alliance for Coffee Excellence. Darrin has been a huge proponent in our education and understanding of the industry over the years. It has done Idle Hands well to trust the introductions folks have made us. Bernie and CVM and Rafaela and Small Batch are no exception!