Blend

Ecuador - Pichincha - 1600 - Blend

CROP 2025/2026 See coffee details

SCA score84

Aromatic notes

grapefruitmilk chocolatealmondbrown sugargreenspices

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History and traceability

The story

This blend originates from the Pichincha region, in the Andean foothills of Ecuador. Cultivated at an altitude of approximately 1,600 meters in the Tulipe region, it is produced in the heart of a subtropical cloud forest environment, where constant humidity, temperate temperatures, and volcanic soils create particularly favorable conditions for the development of high-altitude coffees.

This coffee is a product of the Café 1600 project, led by Andrés Dávalos, Gilda Carrascal, Mateo Patiño, and Belén Garcés. Launched in 2010 on former pastures dedicated to cattle farming, the project has progressively developed with a commitment to producing quality coffees in a region largely unrecognized for its coffee production just a few decades ago. Today, Café 1600 is committed to sustainable production and continuous improvement, with particular attention paid to profile consistency and adaptation to local climatic constraints.

In this humid and often misty region, producers must contend with low sunlight exposure and demanding cultivation conditions. These characteristics, however, slow down the maturation of the coffee cherries and contribute to the development of denser, more aromatically complex beans. Natural shade and the biodiversity present around the plots also help preserve a balanced agroecosystem while promoting a gradual maturation of the fruits.

Tulipe's natural conditions, combined with the work carried out on the farm, yield coffees with an expressive and balanced cup profile, characterized by the aromatic finesse and vibrancy found in Pichincha's high-altitude coffees.

Mateo Patiño, Gilda Carrascal, and Andy Davalos manage Café 1600, a coffee farm located in the Tulipe region, northwest of Pichincha, Ecuador. Developed since 2010, the project was born after their discovery of specialty coffee alongside Producer Arnaud Causse, whose experience guided their first steps in coffee production.

At the time, the region was primarily dedicated to cattle ranching. After several months of research, they selected a property located at 1,600 meters above sea level, drawn by the natural potential of this subtropical cloud forest zone. The former pasture lands were then gradually transformed into a farm dedicated to high-altitude coffee production.

Since its inception, Café 1600 has been built around a continuous learning approach and the progressive improvement of production practices. The team develops its work through field experience, research, and experimentation, with particular attention paid to the consistency of coffee profiles and adaptation to the region's demanding climatic conditions, marked by high humidity and limited sunlight.

As partners of Belco since 2015, Mateo Patiño, Gilda Carrascal, and Andy Davalos have continued the development of their farm in a region where many neighboring operations have ceased activity over the years. Their commitment to coffee today rests on a sustainable vision for the project, combining quality, continuous improvement, production stability, and contribution to local employment.

With over fourteen years of experience in the sector, Café 1600 continues today to produce coffees destined for international Customers/Clients in Europe, Asia, and the United States, while also pursuing the development of an agroecosystem adapted to its humid Andean environment.

1600 Estate takes its name from its altitude, located between 1,600 and 1,700 meters in the heart of the Tulipe region, in the province of Pichincha, Ecuador. Located northwest of Quito, the Farm operates in a subtropical cloud forest environment, characterized by constant humidity, moderate temperatures, and conditions particularly favorable for cultivating high-altitude coffees.

Developed starting in 2010 on former cattle ranching land, the Café 1600 project is led by Mateo Patiño, Gilda Carrascal, Andy Davalos, and their families. The Farm has benefited from the outset from the advice of Arnaud Causse, a recognized Producer in the region and today Director of Transition at Belco.

On the Farm, different varieties adapted to the high-altitude conditions and humid climate of the region are cultivated, including Bourbon, Pacamara, Caturra, and Java. The Producers work with particular attention to the renewal of the Plots and production consistency, notably through their own nursery and progressive replanting carried out annually.

The daily operations of the Farm are managed by Segundo Simbaña, who has been supervising the on-site work for several years alongside the Producers. Together, they develop an approach based on continuous improvement, field observation, and constant adaptation to the climatic constraints of this humid Andean region.