The city of Quito in Ecuador sits at the dizzying height of 2850m above sea level, surrounded by snow peaked mountains, and high above the possible altitude for growing arabica coffee. This means that while coffee grows on the outskirts of the city, travelling to the coffee fields unusually for much of Latin America means travelling downwards.

Forests and farms surround the city and to the north altitude drops quickly in Quito, making it possible to own some coffee fields whilst also working in Quito through the week. This is Juan Vergara Almeida’s enviable life, following a passion learned from his father in the south of the country. Under the shade of native carob trees he grows three cultivars, one of which is Pacamara, on his Quito farm.

Since the farm is very high in altitude it has led to a couple of unique differences in the coffee. Firstly, the usually mammoth-like Pacamara bean has developed much smaller in size. Secondly, and great for coffee drinkers is the sometimes spiky acidity of the Pacamara has been refined and balanced by the increased sweetness coming from slower fruit maturation. This is a real win in the brew because Pacamara’s characteristic plush tropical fruit like flavours of peach and papaya are supported by a dense almost maple syrup like sweetness. The high altitude helps brings further structure and complexity with an orange citrus and red grape like acidity that enhances the overall juiciness of the brew.