Ecuador Season: Finca Primavera
We’re kicking off Ecuador season with the return of an exceptional coffee from Finca Primavera, a high-altitude farm in the Zamora-Chinchipe region. Nestled over 2,100 metres above sea level, this farm produces remarkable lots that capture the essence of its unique terroir.
The Producers
Finca Primavera is run by Carlos Napoleon Mayo and his partner Ana Soledad Alverca Abad. Coffee runs deep in Carlos’ family—he and his eight brothers are all coffee farmers, having been immersed in the craft from an early age. Since establishing the farm in 2017, Carlos and Ana have been committed to improving quality, refining their processes, and maintaining a sustainable agroforestry system.
Reaching Finca Primavera from the nearest town of Palanda requires navigating unpaved mountain roads. Of the four hectares they own, three are planted with coffee, primarily the Castillo and Typica Mejorado cultivars. The coffee trees thrive under the shade of native species such as Porotillo, Hormiguero, and Guabo. These trees not only provide essential shade but also enhance soil health by fixing nitrogen, supporting biodiversity, and preserving natural water sources. The couple follows a strict no-logging policy, reinforcing their commitment to environmental stewardship.
Their Approach
Coffee production at Finca Primavera is a family effort. Carlos manages the farm’s crop husbandry—pruning, fertilising, and manually clearing weeds—while Ana oversees post-harvest processing at their micro-beneficio (wet mill).
Harvested cherries undergo meticulous sorting, first floated to remove defects before being depulped without water. The mucilage-covered seeds are floated again before fermenting in sealed, anaerobic tanks for 24 to 48 hours, with fermentation time adjusted according to the climate. Once fully washed, the parchment coffee dries on covered raised beds for 12 to 20 days, depending on weather conditions.
Looking ahead, Carlos and Ana plan to expand their farm by an additional five hectares dedicated to growing the sought-after Sidra cultivar. They also aim to enhance their processing infrastructure to further refine their coffee quality.
The Exporter
Caravela Coffee, a Carbon Neutral B Corp, plays a key role in bringing Finca Primavera’s coffee to the world. Through their PECA training programme, a network of agronomists works directly with farmers, offering agronomic advice, improving yields, and providing financial planning support. Their hands-on approach has been instrumental in raising both quality and sustainability.
Ecuador has the distinction of having a negative carbon footprint for green coffee production, emitting -0.5kg of carbon per kilo produced. This is largely due to the country’s commitment to maintaining native forests on coffee farms, which act as carbon sinks, as well as the minimal use of fertilisers and agro-inputs.
Caravela has been active in Ecuador since 2007, now working with over 200 producers. Their southern buying hub is in Catamayo, where coffees are cupped, graded, and blended before being sent to Quito for final hulling and refinement at their own dry mill.
Finca Primavera represents the pinnacle of Ecuadorian coffee—meticulously cultivated, sustainably produced, and a testament to the dedication of its producers. We’re proud to share this exceptional lot with you once again.
