Marjorelle was established in 2016 as an initiative of the Andrade Ochoa Family. The farm spans 38 hectares, with 20 hectares allocated for coffee cultivation. It is situated within a distinctive natural biosphere of the Amazonian Andes in Ecuador, nestled between the active Reventador volcano and the dormant Cayambe volcano. Additionally, the farm lies within the ‘Coca-Cayambe Natural Reserve,’ which boasts an extraordinary level of biodiversity and is home to numerous unique species of flora and fauna. The growing conditions on the farm are quite demanding due to high humidity and significant annual rainfall. However, Marjorelle benefits from a natural fungicide and fertiliser derived from the ashes continuously emitted by the Reventador volcano, which greatly enhances the health of the plants. The soil composition is a fine sandy loam. The cherries from this small Sidra lot are meticulously washed and hand-selected on a raised bed before undergoing fermentation in bags for 12 hours. Subsequently, the coffee is pulped and washed, then spread on African beds within ventilated polytunnels to ensure controlled drying.