COFFEE PRODUCER

Los Romerillos

Los Romerillos sits at 1,600 metres above sea level, nestled in the mountainous terrain of Zumba, near Ecuador’s southern border and adjacent to the Yacurí National Reserve.

Overview

Location:

Zumba, Zamora Chinchipe

Altitude:

1600masl

Varietal:

F1 Hybrids and Caturra

Meet The Producers

Shade-grown across three hectares, the farm is planted with F1 hybrids and Caturra, benefiting from both genetic resilience and traditional variety character. Cherries mature slowly in the cool, luminous environment, allowing for depth, clarity, and structure in the cup. Careful drying under raised cover further protects the coffee’s vibrant profile. 

Clever Jimenéz, who has been cultivating coffee for 25 years, manages Los Romerillos with a focus on detail, balance, and long term sustainability. Known in the region for his clean processing methods and commitment to innovation, Clever’s work was  recognised with 1st place at the 2024 Best Coffee from Zamora Chinchipe Contest a milestone achievement that reflects his  steady pursuit of quality and his role in shaping Zumba’s growing reputation in specialty coffee. long-term

Harvesting & Processing

Cherries are selectively handpicked at peak ripeness, averaging 20° Brix, and floated for quality selection and to remove defects. The coffee is then pulped and anaerobic fermented for 48 hours in closed plastic tanks with valves, allowing for controlled development of flavour.

The parchment is then sun-dried slowly on raised beds under a solar drier with  day temperatures of 20–28°C and cooler nights of 16–20°C. The coffee takes around 30 days to dry.

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