Farms in the North are bigger, at 15 hectares or more. They use conventional fertilizers and are in better shape in general; the area is extremely lush and in very moist conditions with a nice warm summer creating good conditions for growing coffee.

The microclimate in this area is very particular. It is very wet almost year-round and has good temperature fluctuations from 12 - 28 degrees Celsius with an average of 20 degrees. This weather is ideal for coffee growing and it reflects in the cup.

The Varietals
Just like apples have different varieties, and a Granny Smith tastes different than a MacIntosh, coffee also has different varieties, some with more unique flavors than others. The Alalmbi is made up of rare varieties, particular to Ecuador, which contribute in part to its floral aroma and fruity flavors.

Sidra: Sidra is a hybrid coffee variety made from a cross between a Bourbon and a Typica variety (themselves genetically relatively closely related). Sidra can express a very unique fruity, floral characteristics. It has the dense sugars and heavier body of a Red Bourbon variety, and the acidity typically associated with a Typica variety.

Mejorado:
genetic testing by World Coffee Reseach — that Mejorado is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.