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San Augustin Estate Double Fermentation Heirloom
362.5The Dubai Coffee Auction by DMCC 2026 - Producer Discovery
US$25.00/kg
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All our coffees are thought to express the qualities and goodness of the most important varieties Ecuador has to offer, so we are processing every single lot in the most simple yet replicable way. Two stage fermentation. 24 hours in cherry, pulped and 72 extra hours in mucilage before washed with clean drinking water.
| Boxes: | 1 |
|---|---|
| Variety: | Heirloom |
| Weight: | 14.5 |
| Process: | Washed Double Fermentation |
| Region: | Pichincha |
| Producer Story: | Owned by: Alfonso Villagómez San Agustin Estate is a compound of two coffee producing and conservation dedicated farms located in the northwestern area of Ecuador’s capital city, Quito, next to a small village named Tulipe, between 1,600 and 1,800 meters above sea level. This magical and energetic area, known for being occupied by “Los Yumbos” (an ancient, pre-Incaic nomad tribe dedicated to commerce) hundreds of years ago. Grandpa, Augusto Dávalos, acquired one of the farms 40 years ago and dedicated it for dairy purposes mostly. As time passed by, coffee started to grow almost naturally, from the first planted seeds brought from Colombia and we noticed it had a special flavor. He used to harvest, peel, dry and roast on his own and share the results with all the family every Sunday. This is the reason why 10 years ago we decided to make some tests establishing small areas of different varieties so everyone could have a little of those lovely flavors that once were roasted by grandpa in his own pan. Now days we are working in many experimental processes, being the only ones in the region producing naturals, with five different varietals including Sidra, Typica Mejorado (TM), Caturra (Neighbors), Pacamara and Heirloom, and focusing on getting the best possible quality out of them since climate change has been a huge challenge lately for us in coffee production, by yield decreasing as much as 80% the past years. As for myself, I started in the business when I planted the first TM and Caturras in 2014 and as time passed by, got involved more and more every year in this passionate activity. Left my previous job in environmental consultancy in 2018 and dedicated full time to coffee since. Became a licenced Q Grader, as a necessity, and an exporter, a bit later. My main goal is to help farmers to get their coffee known more easily and to be a reliable partner to roasters and buyers to work with. |
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