Fundochamba is a small mountain community located near Quilanga in the Loja province of Ecuador. This coffee is produced by a group of 14 growers who have collaborated to improve quality. It underwent a prolonged fermentation experiment where the coffee was pulped and then fermented in a cool, low-oxygen environment for approximately 72 hours. The resulting cup features intricate fruit complexity with notes of concord grape and black cherry, complemented by a sweet, syrupy body.
