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Hailing from a coffee producing family, Jose Mayo and his partner Fany Alego Gonzaga are dedicating themselves to producing specialty coffee on their family farm, Finca Los Gemelos, located in Ecuador’s Palanda Cantón in Zamore-Chinchipe province.

The Producer

Jose Mayo has been surrounded by coffee from a young age. His parents historically were producing coffee using fairly rudimentary practices, processing the cherries using the ‘dry’ or ‘natural’ method, but around 16 years ago having inherited farmland Jose has been branching out into the specialty coffee market and has invested in the infrastructure needed to produce washed coffees. His brothers also pursued a career in coffee production, and in their family the primary source of income is from selling quality coffee. The drive to improve farm practices and implement new systems is admirable, and Jose and Fany receive support from Caravela’s PECA team to ensure they are well guided in making these decisions.

The Farm & Their Approach 

The farm, Finca Los Gemelos, spans 25 hectares, but coffee is only cultivated on around 16% of the land. Bourbon and Typica Mejorado are their primary varieties, but they also have some Caturra and Pacamara trees. The farm is a great example of thriving biodiversity, with avocadoes, cacao, yuca and bananas planted amongst the coffee. They have various tropical birds and coatis living amongst the crops, with cattle roaming free on the land as well. 

They use a hygrometer to ensure conditions for their raised beds in their drying tunnels are optimally dialled in, with the parchment coffee being tested by a digital moisture meter to determine when drying is finished.

They avoid any forms of deforestation and hunting on the farm to better preserve the biodiversity found in the region. Their organic approach to a holistic agro-foresty system is laudable, and they are a member of the ACRIM co-operative, which as an offshoot of the APECAP association of ecological coffee producers in the canton of Palanda in Ecuador’s Zamora-Chinchipe province. 

Whilst Jose tends to pick coffee alongside hired workers during the harvest, his partner Fany and their children oversee integral steps like cherry reception and subsequent depulping, processing and drying of the parchment. 

Last year Jose was one contributing producer whose coffee composed the regional blend named ‘Altos de Saraguallas’ that we bought from Caravela and have pursued again this year. Given an uptick in quality his 2022 lots have been isolated and offered to us as a single family lot, which we’re thrilled to be able to share with you. 

The Exporter

Caravela Coffee, with whom we have been lucky to travel with in Ecuador, are a Carbon Neutral B Corp with a boots-on-the-ground approach, employing a team of agronomists to run their PECA training program. This form of farmer outreach is extremely valuable, not just in raising the quality and quantity of a producer’s outturns through dispensing agronomical advice, but in predicting yields, planning and financial support.

Ecuador boasts a negative carbon footprint for green coffee production, with -0.5kg carbon emmitted per kilo of green produced, thanks in part to the native forestry maintained and protected on coffee farms acting as a carbon sink, as well as minimal use of fertilisers and agro-inputs.

Caravela have been working in Ecuador since 2007 and now support a network of over 200 individual coffee farmers and families. Their main buying hub for the south is in Catamayo. After being cupped and graded, blended lots are composed and the parchment coffee is moved to Quito to be hulled and have the quality refined and homogenised at Caravela’s own dry mill. 

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Finca Los Gemelos

Palanda, Zamora-Chinchipe, Ecuador

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Fizzy & tropical, delivering a clean cup with focussed, integrated acidity. Look for fruit notes of hibiscus, kiwi & mangosteen with a caramelised almond finish.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer Jose Mayo & Fany Alego Gonzaga at Finca Los Gemelos

Harvest September, 2022

Process Depulped, 24-40hr dry fermentation, fully washed, dried on parabolic covered patios.

Variety Bourbon & Typica Mejorado

Region Palanda, Zamora-Chinchipe

Country Ecuador

Altitude 1,540 metres

Arrival February, 2023

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.


    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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