ECUADOR | MAKICUNA BLEND | WASHED & HONEY

Makicuna is an Ecuadorian exporter working to bring the country's coffee to a wider audience. This blend offers a particularly interesting snapshot of that work, bringing together coffee from twelve farms across Loja and Pichincha rather than focusing on a single estate.

The idea began with a practical problem: when a washed lot was prepared for export, there were sometimes a few kilograms left over that did not fill a standard box. Instead of allowing those small quantities to go to waste, Makicuna began collecting them and combining them with honey-processed coffee. The result is a blend that celebrates the diversity of Ecuadorian coffee, with varieties including Sidra, Typica Mejorado, Caturra and Bourbon.

The Maki Blend combines coffees processed using two different methods. Washed lots have the fruit removed before drying, while honey-processed lots retain some mucilage during drying. After drying and storage in parchment, the coffees are milled and graded. Surplus washed coffee that does not fill a standard export box is then combined with honey-processed coffee in a 70:30 ratio.

Makicuna creates this blend from export-quality coffee that would otherwise be left over when lots do not fill their standard 30kg export boxes. By combining these small quantities, they reduce potential waste while creating another route to market for coffee from twelve farms across Loja and Pichincha. Makicuna also emphasises traceability and direct relationships with producers.