Tesoros de Zumba comes from the remote south of Ecuador, in a mountainous region between 1,200 and 1,650 meters where coffee has been cultivated by farming families for generations.
The project brings together small producers from the Zumba area, selected for their consistent quality and environmental care. The farms are small and rooted in agroforestry systems, where native shade trees protect both the coffee plants and the soil.
The main varieties grown here are Typica Mejorada, known for its bright elegance, and Bourbon, valued for its sweetness and structure. Processing is meticulous: only perfectly ripe cherries are handpicked, then depulped on site, followed by controlled fermentation for 24–48 hours, repeated washing, and slow sun-drying on raised beds or covered patios for up to four weeks.
This careful pace results in an exceptionally clean and precise cup. The name Tesoros de Zumba reflects exactly that: small lots, deep dedication, and a terroir that expresses clear, layered flavors of sweet citrus, cane sugar, gentle spices, candied fruit, and a delicate cocoa finish.
