/053 Ecuador - Juan Abad

/053 Ecuador - Juan Abad

Juan Abad has cultivated coffee for 18 years at Finca El Pino, nestled in the hills of Zumba, Zamora Chinchipe. In recent seasons, the potential of exotic varieties and refined post-harvest techniques has become increasingly evident—driving both quality and value in the specialty market.

In pursuit of excellence, Juan is developing a nursery planted with Chiroso and Geisha, targeting his first harvests within three years. Traditionally producing fully washed lots, he is now exploring fermentation methods and alternative processing to push the boundaries of his current output.

The farm rests at 1,650 MASL, overlooking Zumba City and flanked by dense native forests. Located near the Yacuri and Podocarpus National Parks, the landscape is rich with species such as Cedar, Laurel, and Balsa—offering both biodiversity and natural shade.

This coffee has been selected by A.M.O.C. for its clarity of purpose and potential—a reflection of origin, craft, and ambition.

Flavour Notes: Marabelle Plum, Custard, Sweet

AMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.