Who we are
Tucanes: A Legacy of Exceptional Ecuadorian Coffee
Our journey at Tucanes began in 2016, when the farm's previous owner, Jaime Ponce, established the first coffee plantations. Jaime was already familiar with good agricultural practices in coffee cultivation and had positioned himself quite well in various specialty coffee competitions held in Ecuador. In 2014, Jaime won third place in the "Taza Dorada" and, in 2015, second place in the "Taza Pichincha".
In 2018, Jaime partnered with Carlos Realpe, expanding Tucanes' reach to the international markets of Australia, China, and the United States, working with renowned companies such as Carabela, Red Fox Coffee, and Coffee Import.
In 2023, given the circumstances of the pandemic and the extreme climate changes that affected the plantation, Jaime sold his share to Carlos Realpe. Carlos, with roots in the traditional Colombian coffee-growing region of San Lorenzo, had been instrumental in optimizing our cultivation processes since 2018. He implemented the use of high-quality seeds, agroecological practices adapted to our climate, fermentation process testing, and optimal drying techniques, all to achieve exceptional quality.
Today, we face constant challenges from climate change, which increases the risk of diseases and pests, and economic pressures. These factors threaten coffee production worldwide. However, at Tucanes, we remain committed to producing exceptional coffee, adapting to challenges, and ensuring a sustainable future.
Farm Location
Pichincha Ecuador
Our farm is nestled near the Maiquipucuna Ecological Reserve, a lush tropical rainforest that, in bio-geographical terms, is part of the Chocó bioregion, one of the most biodiverse and endemic areas on Earth.
Located northwest of Pichincha province, this coffee-growing region, though outside of Quito, boasts a unique microclimate. Despite the relatively lower elevation (1450 meters above sea level) compared to much of Ecuador, it experiences consistent cloud cover from morning through afternoon.
This persistent cloud cover mimics the stress experienced by plants at higher elevations, prompting the coffee plants to concentrate their energy into producing fewer, yet more intensely flavored, coffee cherries. The result is a vibrant and fruit-forward profile that is truly exceptional.
