Ecuador, Masadi Coffee, Christian Saltos Morales

"A boa has made itself at home somewhere here, so be a little careful," Christian warns us when we visit the MasadiCoffee coffee field for the first time in 2019. Although the term "field" creates a false impression. Rather, we enter a true jungle, or, to use the technical term: a forest garden. We are Ueli and Sofi. Our mission: to find the best Canephora beans in the world and supply them to the best roastery in the world.

We follow Christian into the lush vegetation. We are swallowed up by an incredible biodiversity, by the most diverse colors and shapes, we immerse ourselves in a thousand scents and sounds. Our clothes stick to us in the humid heat like a second skin. Here, in the dim twilight under old hardwood trees, perfect conditions prevail not only for the boa, but also for Pepón. Pepón, pure espresso gold. Pepón Hibrido, the Ecuadorian Canephora. Only seemingly scattered wildly in the mixed forest, the green and red of its extraordinarily large coffee cherries catch our eye at every turn.
 
Christian explains how the different trees and shrubs protect each other from pests. He explains how he and his wife Alejandra – the brains behind MasadiCoffee and both trained agronomists – work one hundred percent without chemical fertilizers and pesticides. They even managed to treat the aggressive and persistent Broca [coffee borer] with a fungus. The farm is still too small to even receive an organic certificate, but it would certainly easily meet all the requirements of any label. As if further proof were needed, we stand before a magnificent Guyacan. Wow. Smiling, Christian waits while we admire the endangered tree species. It grows less than five centimeters a year and produces wood that is among the hardest and most valuable of all. How old might this one be?

But back to the mission: The first tests on site show that MasadiCoffee more than lives up to their vision of playing in the top league. That's why we visit Cristian and Alejandra often in the following months. We get to know all processes from cultivation to drying in detail, check the consistency of the quality, and explore a possible collaboration. There are no doubts about Christian's and Alejandra's intentions. They want to show the whole region that the future belongs to sustainable-dynamic cultivation – and to be able to live entirely from it themselves one day. In the meantime, samples arrive at the roastery "These are almost coconuts," he marvels with a smile all over his face as he holds the first beans in his hands.

Our trusty roasting drum confirms: We have discovered something very special here. Or are our taste buds playing tricks on us? We are known for a certain enthusiasm. An unbiased test is needed. So off to Andy Prosser (onsitecoffee.com) for Q&R Grading according to internationally recognized standards. Well, the birds sing, the bells chime, the magic beans work their magic: 90 points! We've never even heard of a Robusta with 90 points...

What we don't yet realize, however: As paradisiacal as the real jungle is, so hellish the bureaucratic jungle will become. With great zeal, Ueli and Sofia, together with Cristian and Alejandra, embark on the adventure of export permits – and once again get to know a huge variety of species: certificates, stamps, confirmations, certificates, stamps, confirmations, certificates, stamps, confirmations. In addition, in Ecuador, while the coffee grinders are fast, all others grind slowly, veeery slowly.

But then... almost two years later... finally, the time has come... the first exclusive cargo can take off. No, wait, someone has just discovered a brand new administrative obstacle. The producers themselves must appear in person for the first export. Unfortunately, there is only one appointment left before departure, it's at 1:00 a.m in Quito, a six-hour drive for Cristian and Alejandra. Otherwise, it will be postponed indefinitely, no problem, just needs a few certificates, stamps, and confirmations. Help, please no!

Well, as you know, the story ends well: We are delighted to offer you MasadiCoffee!

The discovery from the Ecuadorian jungle, roasted in the Röstlabor

With the mystical power of the boa.

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Instagram:  @masadicoffee