The story of finca Alaska del Sur begins when a man from Alaska with a dream met a woman from Riobamba city, Ecuador. Together they searched for the best climate to grow coffee. They searched the north near Colombia to the south near Peru and the heat of the Amazon basin to the Pacific Ocean. Eventually they found La Papaya at 6,500 feet above sea level in the central Andes. The soil, air temperature, and water is excellent.
They only want a cup of coffee each morning at dawn overlooking a narrow valley. But the coffee must be the richest coffee that includes a symphony of taste and the sounds of birds. Alaska del Sur is shaded with native fique trees and managed with strict organic controls and fertilizers. Each coffee cherry is selectively picked by hand for color and maturity. The cherries are double aerobic fermented and dried slowly in the shade.

Farm Information
  • Farm Name
    Alaska Del Sur
  • Farmer
    Curt John Madison
  • Altitude
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
    Typica Mejorado
  • Overall
    Brown Sugar, Creamy, Hops, Meyer Lemon, Overall Sweet, Refine and sweet aromatics, Smooth, Soft
  • Aroma / Flavor
    Floral (4), Berry (2), Citrus (2), Jasmine (2), Mandarin Orange (2), Red Currant (2), Apple, Brown Sugar, Caramel, Cardamon Caraway, Cherry, Citrus Fruit, Dark Berry, Dark Chocolate, Eucalyptus, Grape, Green Apple, Hazelnut, Honey, Honeydew, Hibiscus, Lemongrass, Lime, Nectarine, Pear, Red orange, Roasted Almond, Stone Fruit, Sweet and mellow, Tangerine, Vanilla, Walnut, Watermelon
  • Acidity
    Citric Acid (2), Malic Acid (2), Grapefruit, Juicy, Lactic, Lemon, Lemon & Lime, Lime, Mandarin Orange, Pear, Stone Fruit, Strawberry, Tart

Saraguro, Loja, Ecuador


Cup of Excellence