Habitat Forest . Café De Ecuador.

About This Coffee

This coffee is produced by Mario Andrade in the Imbabura region of Ecuador at 1,900 meters above sea level. The variety is Yellow Caturra, processed using a washed method with 72-hour double fermentation. Cherries are fermented for 24 hours in plastic tanks, then depulped, washed, and placed back in tanks for a second 48-hour fermentation. After the second fermentation, the parchment is washed again and dried under direct sunlight for the first 10 hours, then in polytunnels until reaching 10% humidity. The flavor profile features raspberry, macadamia nut, and caramel notes. Habitat Forest Coffee is a cooperative dedicated to producing arabica coffee from farmers in the Mira River basin. Mario Andrade is a Q grader who leads the association and has placed Habitat Forest in the top 10 of Cup of Excellence and Golden Cup competitions.

Origin

Imbabura (Ecuador)

Flavor Notes

Raspberry, Caramelized, Macadamia Nut

Roast Level

—

Processing

Washed, 777 Double Fermentation

Typology

Arabica

Yellow Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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