Ecuador is one of the more elusive origins, likely the result of a high cost of production, which makes it more difficult to compete in a global market. A producer’s survival here depends on an ability to make a premium to cover the higher costs of labor. This is the strategy taken by José Luis Eguiguren a Q grader who works for an export company called Hacienda Santa Gertrudis. José Luis has helped 80 producers work together to improve the quality of their coffee. The model of collaboration produces a traceable community blend with a vibrant regional profile. This lot comes from small farms where each producer has their own micro-mill to carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds.