Coffee Of The Month - Key Lime Pie

WHAT’S BREWING THIS MONTH?

This May, we’re pouring something zesty, sweet and seriously moreish with Key Lime Pie. Grown in Ecuador and roasted light to let its vibrant character shine, this is a coffee for those who love a cup with creamy sweetness, citrus sparkle and a juicy finish. Perfect for sunny mornings, leisurely filter brews and anyone who enjoys coffees that feel both comforting and refreshing at once.

Savour a cup layered with bright, dessert-like sweetness:
milk chocolate, lime and red grape.

MORE ABOUT THE COFFEE

May brings us a coffee that is lively, elegant and packed with flavour. A perfect fit for this month’s Coffee of the Month.

Our Coffee of the Month series gives us the opportunity to explore wonderfully diverse coffees from around the world while shining a light on the growers and communities behind each cup. For May’s edition, we’ve chosen a washed coffee from Puyango, Ecuador, a region known for its striking landscapes, fertile soil and excellent conditions for producing high-quality coffee.

Puyango is a captivating canton in southern Ecuador, characterised by rolling hills, lush green valleys and the winding Puyango River. Agriculture plays a vital role in the region, with coffee farming at the heart of the local economy. The area’s favourable climate and rich soils make it ideal for cultivating coffees with distinctive and expressive flavour profiles, while providing livelihoods for many local families and contributing to the region’s cultural identity.

ECUADOR - PUYANGO

Along the mountains surrounding Lagunas de Saraguallas, one of the region’s most important natural resources, lives a group of coffee farmers contributing to the blend Altos de Saraguallas. This beautiful and much-visited area draws attention not only for its scenery, but also for the meeting of two of the region’s most important water streams, Saraguallas and Santa Ana, which come together to form Las Juntas and eventually the Puyango River.

The producers behind Altos de Saraguallas begin processing by manually selecting only ripe cherries. These are then taken to on-farm wet mills, where some producers float the cherries to remove defects before pulping. The coffee is then fermented, traditionally for 24 to 72 hours, though many producers have also begun experimenting with anaerobic fermentation in GrainPro bags.

After fermentation, the coffee is washed twice and moved to the drying area, where it takes around 18 days to reach the desired humidity level. Once dried, the parchment coffee may be stored on the farm for around a week before being transported to Caravela’s purchasing station.

There, the coffee undergoes an initial physical analysis by a Quality Analyst, who checks moisture levels, water activity and physical defects. This is followed by a sensory evaluation to assess quality grade and flavour profile. Finally, the parchment coffee is sent to Caravela’s mill in Quito, where it is prepared for export and shipped onwards to its final destination.

THE FLAVOUR PROFILE

Expect a sweet and vibrant cup filled with:

Milk Chocolate - Lime - Red Grape

Think: creamy milk chocolate, a juicy burst of lime-like acidity and a sweet, fruity finish that lingers beautifully. The combination of citrus brightness and rich body brings to mind a ramekin of key lime pie, which is exactly where this coffee gets its name.

Brew up something delicious this May with a coffee that celebrates beautiful landscapes, careful processing and a cup full of bright, dessert-like character.

HOW DOES COFFEE OF THE MONTH WORK?

We produce a brand spanking new coffee every month.
If you’re someone who thinks variety is the spice of life, this one’s for you.

Our Coffee of the Month series lets us spotlight incredible growers and communities while showcasing coffees that excite, inspire and bring something fresh to your cup.

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