Huma x Finca El Alisal: Origin of the month

In the mountains of Quilanga, Loja, the Jaramillo family has been cultivating coffee since 1965, when the current producer's grandparents planted the first seedlings at Finca El Alisal. In 2017, the new generation took up that legacy and elevated it by modernizing processes, incorporating science and technology, and translating the Loja terroir into cups with their own unique character.

Climate change demanded a rethinking of production. Today, the farm works with agroforestry systems, soil conservation, and conscious water management. At the same time, the team is delving deeper into controlled fermentations so that each variety expresses its best version in the cup.

El Alisal has been recognized among the best coffees in Ecuador, reaching the Top 10 in the Cup of Excellence and the Top 5 in the Golden Cup. Furthermore, it generates local employment with decent working conditions and provides training for young people in the area, and serves as a learning space for producers from Quilanga.

In this café you will find:

Natural elegance, balance and cleanliness, the result of soil management, the agroforestry system and precise fermentations.

• Notes on: Apple soda · Strawberry caramel · Dulce de leche
• Variety: Typica Caturra
• Process: Washing
• Producer: Leonidas Jaramillo
• Roast: Medium light (Agtron #80, DTR 12%)

Recommended recipe · V60

To enhance the sweetness (caramel/dulce de leche) and balance the lively acidity (apple soda), we aim for high extraction at a slightly lower temperature.

• Ratio: 1:15.5 → 16 g coffee / 248 g water
• Grind: medium-coarse
• Water: 91 °C
• Total time: ~2:30

Spills (4 pulses)

1. 0:00–0:40 → 40 g (bloom)
2. 0:40–1:10 → up to 100 g (+60 g)
3. 1:10–1:40 → up to 160 g (+60 g, without turbulence)
4. 1:40–2:10 → up to 220 g (+60 g, without turbulence)
5. 2:10–2:30 → up to 248 g (+28 g, soft close)

Enjoy this origin and celebrate, in every sip, the dedication of Finca El Alisal and its unique character.