OUT OF STOCK
Free shipping on $30 and up!

Single-Farmer Lot | Nambacola, Ecuador

Eladio Chamba Anaerobic Washed

citrus | tropical fruit | mango

Roast Level

light roast

Through curiosity and a willingness to dive into something new, Eladio Chamba transformed a pig farm into one of the highest-quality coffee farms in Ecuador. After nearly a decade of selling coffee to the local market, Eladio purchased a pulping machine in 2015 and began perfecting his washed process. In the following years, Eladio’s coffee has been recognized at local and national quality competitions while becoming a mainstay on our menu. For the past two seasons, Eladio has experimented with anaerobic fermentation in his post-harvest processing, resulting in stunning coffees. This year's lot has bright, citric acidity, a juicy mouthfeel, and tropical fruit tones that finish with a sweet mango aftertaste.

Pronunciation: e-LAH-dee-oh CHOM-ba

Eladio Chamba and his family cultivate three hectares of coffee on their farm––Nuestra Señora de Guadalupe––in southern Ecuador. The farm is planted with excellent varieties and sits at high elevations in an arid climate, which contributes to slow cherry maturation. Despite years of coffee production, Eladio and his family only started to produce specialty, washed coffees in 2015. We first purchased their coffee in 2016 after an introduction from Caravela Coffee, one of our sourcing partners in Ecuador. We've purchased Eladio’s coffee every year since, releasing it as a single-farm lot.

Ecuador’s specialty coffee market is small, competitive, and progressive. News about processing techniques that fetch high prices travels fast. On a trip in 2022, nearly every farm we visited carried out some kind of processing experiment on their coffee to differentiate themselves in this competitive landscape. Always eager to innovate, Eladio has continued experimenting with anaerobically fermenting coffee. This year, after the coffee was pulped it was sealed in a large, plastic drum outfitted with an airlock. After 40 hours of oxygen-free fermentation, the coffee is washed with clean water and dried on raised beds. The resulting coffee offers remarkably bright, clean tropical fruit flavors and a ripe orange brightness imparted by the fermentation method.

  • Sustainably-Sourced

  • Quality-Focused

  • B Corp Certified

  • Transparently Traded

  • Sustainably-Sourced

  • Quality-Focused

  • B Corp Certified

  • Transparently Traded

Can't Decide?

Our quick quiz will point you in the right direction

TAKE THE QUIZ