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Having garnered experience in coffee production from a young age, William Abad and his family are evolving their approach at Finca Los Pinos, looking for ways to improve quality whilst also protecting their environment.

From an early age William has been exposed to the world of coffee production. After having trained as a coffee cupper he learnt what sets specialty coffee apart and was inspired by the complexity of flavour to adjust the practices at his family farm to tap into this differentiated market. At Los Pinos he saw ways to amend their production methods and took the chance to alter and improve upon what he had learnt as a child.

The Farm & Their Approach 

Finca Los Pinos spans 4 hectares, and coffee is grown throughout the farm, amidst various shade trees including acacia, cedar, and laurels and in amongst other foods too, like guavas, figs and citrus fruits. The varieties they are growing are primarily Typica, with Caturra and Typica Mejorado planted out as well. The farm is in Zumba, right at the south of the country and close to the border with Peru.

Felling trees on the farm is forbidden, and wild animals on the farm are left alone. They manually clear weeds from amongst the trees. They have been working on better ways tom manage the waste waters created by washing coffee during processing and to utilise the piles of discarded coffee cherry skins, known as ‘pulpa’. The whole family pitches in when it comes to crop husbandry practices, with William and his father and three brothers undertaking tasks like pruning, managing pests and clearing between the trees whilst his mother and wife, Ana Lucía, oversee the selection of cherries at harvest time and manage the drying areas. William has been implementing strict procedures when it comes to how the coffee is processed, and is trialling a long, sealed fermentation (often described as anaerobic) of 120 hours to ferment the depulped coffee before washing.

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 Pinos

Zumba, Zamora-Chinchipe, Ecuador

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Very refined & generous, we’re tasting fruity notes of yellow plum, cherry & white grape. A smooth, glossy body & juicy acidity complement aromas of elderflower.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer William Abad & Ana Lucía Jiminez at Finca Los Pinos

Harvest August, 2022

Process Depulped, 120hr anaerobic fermentation, fully washed, dried on parabolic covered patios.

Variety Caturra, Typica & Typica Mejorado

Region Zumba, Zamora-Chinchipe

Country Ecuador

Altitude 1,750 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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