Majorelle

Majorelle is a farm owned by the Andrade Ochoa family. It’s situated across 38 hectares (20 dedicated to coffee) in Ecuador’s Amazonian Andes, nestled inside the species-rich Coca-Cayambe Natural Reserve between the active Reventador volcano and dormant Cayambe.

The growing conditions here are challenging because of the high humidity and annual rainfall but the fine sandy loam soil is enriched by the falling ash from the Reventador volcano which creates a natural fertilizer and fungicide that helps the plant’s health enormously

This micro-lot features 100% Sidra Bourbon. The cherries undergo a 12-hour bag fermentation before being pulped, washed, hand sorted, and finally dried on African raised beds inside ventilated polytunnels.

From the roaster:
“We have come across this farm by a very lucky accident when blind cupping new harvest samples in Quito during our visit in Ecuador. The two owners – a sweet couple Marcelo and Catalina Andrade were at the cupping and we instantly felt the warmth and charisma in their presence and we absolutely fell in love with their coffees. As we were cupping along Marcelo mentioned that his son Grego is a student at Cardiff University and as soon as we returned back home Grego paid us a visit at our coffee shop to share some coffees with us just before his graduation. Grego is now back home and has taken the helm of all things developing the farm and the results are outstanding. This very small lot of Sidra is simply stunning and this is Majorelle’s very first appearance in the UK, it’s a must try! This particular lot was meant to enter the Cup of Excellence in Ecuador this year, but instead it was sent to us due to the limited amount of only 30kg, which sadly wasn’t quite enough to reach the minimum volume required.”

In the cup we taste elderberry, persimmon and floral notes of juniper. The processing had added layers of vibrant fruit and some soft tropical complexity.