Marjorelle was born in 2016 as a project from the Andrade Ochoa Family. The farm has 38 hectares of which 20 are dedicated to coffee production. The farm is located in a unique natural biosphere of the Amazonian Andes in Ecuador, it sits between the active volcano Reventador and the dormant volcano Cayambe. The farm is also inside ‘Coca-Cayambe Natural Reserve’ which is incredibly rich in biodiversity and home to many unique species of plants, trees and animals. The growing conditions in the farms are challenging because of the high humidity and annual rainfall. Although Marjorelle has a natural fungicide and fertiliser which is the ashes that the Reventador volcano is constantly casting over the area. This helps the plant’s health enormously. The soil is a fine sandy loam. The cherries of this tiny Sidra lot are washed, selected by hand on a raised bed and then fermented in bags for 12 hours. The coffee is then pulped and washed before being laid on African beds inside ventilated polytunnels for controlled drying.