As a company with Ecuadorian heritage, sourcing a coffee from this part of the globe has been an important goal. Finca Santa Cecilia is special both for this reason, and because it's an amazing representation of the new wave of speciality coffee coming from Ecuador.

Finca Santa Cecilia is located in Paltas, Loja, Ecuador and run by Juan Carlos Gallegos and his brother, Wilson Gallegos. The farm sits at an elevation of approximately 1,850 m.a.s.l. and consists of 3 hectares. Within those 3 hectares, they grow 2,700 trees of Caturra, 1,800 trees of Bourbon, 3,600 trees of Catucai and 900 trees of Typica. All coffee is processed the same way in the wet-mill; upon arriving, the coffee is de-pulped and then dry fermented for between 36 and 40 hours. After washing the coffees, they are dried in a greenhouse structure for between 12-15 days.

Wilson has owned this farm for more than 45 years and worked on it together with his brother since he was young. For many years, they were simply producing conventional coffee, with no focus on quality. As such, they were simply processing quickly and selling to intermediaries. About 9 years ago, they entered into a group of producers who had access to a better market which motivated them to improve both production and quality. Unfortunately, the group didn’t succeed as a whole, but they remained committed to producing specialty coffee. These days, Wilson has left most of the production and processing decisions to his brother Juan Carlos, who is doing an amazing job staying focused on quality.

Aside from coffee, they also grow lemons, oranges, avocados, plantains and cherimoya (a fruit Mark Twain coined as one of the most delicious fruits known to mankind!).

We worked with our buds at The Coffee Quest to source this coffee from Wilson and Juan Carlos. We're excited for coffee to come from the brothers!