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15. Ricardo Vargas

Juicy, sweet and floral

The Coffee

This is our first Ecuadorian coffee and judging by this example, it definitely won't be the last.

It has a fantastic juicy sweetness and super silky body which make it incredibly pleasant to drink. It's been grown and processed by farmers dedicated to producing a high quality product, and you can taste the time and effort that has gone into it.

You will find delicate notes of nectarine and floral hibiscus both bringing a slight malic acidity which adds to the juiciness and overall balance. These are nestled within a rich golden syrupy body that wraps everything up beautifully and delivers layer upon layer of flavour. We would suggest drinking this coffee black, but it will work well however you decide to serve it.

Producers: Ricardo Vargas & Christian Vallejo

Region: Pichincha, Quito

Varietal: Typica

Elevation: 1523 MASL

Shines on Chemex, Kalita, Orea and V60

Weight: 250g

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The Farmers / Co-Op

In the northern highlands of Pichincha, Ecuador, Ricardo Vargas and Christian Vallejo run the Don Vallejito coffee farm, a beacon of innovation in Ecuadorian coffee culture. Ricardo, a former food engineer, began his coffee journey by assisting his father-in-law with the family farm. Inspired by his father-in-law's vision to create local jobs and enhance the community, Ricardo developed a passion for coffee farming. In 2014, he realised his dream by starting Don Vallejito with his wife and brother-in-law, naming the farm in honour of his late father-in-law.

Don Vallejito has always focused on producing high-quality specialty coffee. Ricardo and Christian meticulously monitor every detail, from temperature and sugar levels to a lengthy three-to-four-week drying process, to develop rich flavours. Their commitment to quality has driven numerous improvements on the farm, including better drying facilities, an upgraded wet mill, and carefully chosen shade trees to optimise growing conditions.

As Don Vallejito gains recognition globally, Ricardo faces new challenges, including maintaining profitability and expanding the farm. He is introducing the Bourbon Sidra variety and revitalising older plants. Through their dedication, Ricardo and Christian are crafting a legacy that honours their heritage and paves the way for the future.

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Signatures

Representing the apex of speciality coffee as we know it, Signatures is our new range of premium coffee, marking a new era of excellence at Machina Coffee Roasters.

Some releases will have experimental processes, unusual origins, rare varieties - but all of them, we guarantee, will be outrageously delicious. Simply put, these coffees are the best we have ever sourced.

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Wholesale

We are always looking to work with likeminded businesses to serve our coffee.

If you're interested in serving this locally roasted Edinburgh coffee as your main offering, a guest appearance or as bags of retail, get in touch with us on roastery@machina-coffee.co.uk or call (0131) 656 9565.
Roasting Schedule

Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point at 12-36 days old). We recommend letting this coffee rest for at least 12 days before using, in order to release excess gas which can impact the flavour of your cup.

If you would like your coffee fresh, please leave a note with your order and we will do our best to accommodate.
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