Origin: Habitat Forest Coffee
Producers: Mario Andrade
Region: Northern Sierra, Imbabura Province, Ecuador
Altitude: 1,800 MASL
Cupping Score: 84
Process: Washed, Double Fermentation at High Altitude
Price: $10.63 | 22lb Box: $233.91
From Quarry to Coffee Farm
Habitat Forest began as an unlikely dream on land originally intended to be a marble quarry. In 2014, Mario Andrade and his family decided to transform Mario’s grandfather’s rugged plot in northern Ecuador into a coffee farm. The learning curve was steep, but their focus on quality paid off: coffee from their very first harvest ranked among the top 30 highest-scoring coffees in Ecuador that year. Inspired by this early success, Mario and his sister Alondra doubled down on their efforts, steadily improving cultivation and processing each season. What was once bare quarry land is now a flourishing coffee habitat, tended with vision and familial dedication.
Cultivating Quality at High Altitude
Perched between about 1,800–2,300 meters in Ecuador’s northern Andes, Habitat Forest’s coffee thrives in cool, high-altitude microclimates. The farm (now a small cooperative) unites six local families growing arabica in the Mira River valley of Imbabura and Carchi, an area rich in distinct microclimates. Under Mario’s leadership – he’s a certified Q-grader and the association’s post-harvest lead – every lot is carefully handled and evaluated for quality. In the case of the Sidra variety (featured in this lot), Mario showcases innovative processing: a washed, double-fermentation method in two stages, first fermenting the whole cherries and then the de-pulped beans in their mucilage. Some fermentations last up to 70 hours, a slow process tailored to each variety to coax out vibrant flavors. After fermenting, the beans are washed clean and gently dried, locking in the coffee’s characteristic clarity and sweetness. Mario personally cups and monitors each batch, ensuring that only the best expressions of Habitat Forest’s terroir make it to buyers’ hands. By collaborating through a local specialty coffee growers’ association, he even coordinates larger combined lots from different farms and elevations while maintaining strict quality control across the board (each member’s coffee may be processed slightly differently, but Mario oversees consistency). It’s craft coffee on a community scale – rooted in mountain soil and refined by expertise.
Emerging Excellence in Every Cup
What does all this hard work taste like? In the cup, Habitat Forest’s coffees are earning a reputation for bright, vivid flavor. Roasters in the U.S. have described Mario’s beans as “bright, citrusy, tart, and refreshing,” brimming with a lively acidity that speaks to the high-altitude origin. One light roast microlot from Habitat Forest featured tasting notes of honey, cranberry, and key lime – a sweet and tangy profile that showcases the Sidra and Castillo varieties cultivated on the farm. Another roaster found a decadent hint of dark chocolate and orange zest in the cup, reminiscent of candied orange dipped in rich cacao. These distinctive flavor notes, layered with a silky sweetness, reflect both the meticulous double-fermentation process and the unique environment of the farm.
Equally important, Habitat Forest’s achievements are putting a spotlight on Ecuador’s coffee potential. Mario’s farm has consistently been recognized among the country’s best: in recent years Habitat Forest placed in the top 10 of national coffee quality competitions like Taza de Excelencia (Cup of Excellence). Such honors underscore how far this project has come. From an abandoned quarry to an award-winning coffee source, Habitat Forest embodies the emerging excellence of Ecuadorian specialty producers. Each lot carries forward a legacy of transformation, innovation, and passion – and this Sidra microlot is no exception. In sharing this coffee, Mario Andrade isn’t just selling beans; he’s inviting you to taste a family’s dedication and a new chapter in Ecuador’s coffee story.
