Habitat Forest . Café De Ecuador.

About This Coffee

This single-origin coffee from Ecuador is produced by Mario Andrade, a Q-grader who leads Habitat Forest Coffee cooperative in the Imbabura region at 1,900 meters altitude. The Yellow Caturra variety undergoes a 72-hour double fermentation washed process: cherries ferment for 24 hours in plastic tanks, then are depulped, washed, and fermented again for 48 hours. After the second wash, the coffee is sun-dried for 10 hours, then finished in polytunnels until reaching 10% humidity. The coffee exhibits flavor notes of raspberry, macadamia nut, and caramel. Habitat Forest has been recognized in Ecuador's Cup of Excellence and Golden Cup competitions.

Origin

Imbabura (Ecuador)

Flavor Notes

Raspberry, Caramelized, Macadamia Nut

Roast Level

—

Processing

Washed

Typology

Arabica

Yellow Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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