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Galapagos Wilson Gonzalez Ramos, Ecuador

Galapagos Wilson Gonzalez Ramos, Ecuador

200g of needlessly good coffee.
An incredibly unique coffee. Grown at only 300 masl on the Galapagos Islands, we were shocked by how special this coffee was when we tried it. Unbelievably sweet with a burnt-sugar, toffee-like sweetness and a crisp pomegranate acidity combine to make this coffee something pretty special!
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Story

Wilson Gonzales Ramos is an Ecuadorian farmer based primarily in the Galapagos Islands. His 300ha farm Finca El Cafetal is situated on San Cristóbal - formerly known by its English name Chatham Island’ - the Eastern-most island of the Galapagos archipelago. Wilson also serves as an exporter for neighbouring farms, indeed this lot is constituted of coffee from 3 farms in total.

Due to the unique biodiversity of the Galapagos all pesticides, herbicides and fungicides are forbidden in order to conserve the native flora and fauna. These products may occasionally be used in exceptional circumstances (i.e. an outbreak of disease) but only under strict monitoring and control from the Galapagos National Park. Therefore while this lot is not organic certified, coffee farming in the Galapagos is for all intents and purposes an organic operation.

This lot is fully washed. Ripe cherries are pulped, fermented in water for 16 hours, washed, and then sun dried on raised African beds for 2 weeks. The parchment coffee is then transported to Guayaquil, mainland Ecuador, where it is stored in a temperature and humidity controlled warehouse to maximise quality and freshness.

Transparency

Transparency is at the heart of what we do, it's one of our core tenants. We don't rename our coffees out of respect for the producers who've put so much work into it already and we believe in being open about our pricing and what we pay because we believe it's important to create that connection - coffee doesn't come from a vacuum, there is a person behind it and they're just as deserving of a fair deal as anyone else.

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