San Agustín Estate, nestled in the heart of the Ecuadorian highlands, is more than just a coffee farm; it is a place where history and innovation meet. The estate is only a few hundred meters from the ruins of an ancient civilisation that thrived in Tulipe over 600 years ago. These ruins, with their mysterious stone structures and sacred pools, serve as a reminder of the region's rich cultural heritage and the enduring connection between the land and its people.
The estate is owned by Alfonso Villagómez, a man whose passion for coffee is matched only by his deep respect for the environment. Alfonso, a Q-grader and former environmental consultant, approaches coffee production with a methodical precision that reflects his background. His journey into coffee farming was not an inherited path but a choice driven by a desire to innovate and honour his family’s legacy.
The San Agustín Estate has been in the Villagómez family for three generations. For years, it was a traditional hacienda, but in 2014, Alfonso made a bold decision to transform the estate into a coffee farm. He saw the potential in the region's fertile soil and unique microclimate, and he was determined to produce coffee that could stand out on the global stage.
Alfonso began by carefully selecting the coffee varieties that would thrive in the high-altitude environment of San Agustín. He chose Typica Mejorada, Sidra, Pacamara, and Ethiopian Heirloom, each known for their distinct flavour profiles. Under Alfonso’s meticulous care, the estate’s coffee quickly gained a reputation for its sweetness and fruitiness, capturing the attention of coffee connoisseurs worldwide.
Yet, producing high-quality coffee in such a challenging environment is no easy task. San Agustín is the only farm in the area that offers naturally processed coffee, a feat made possible by Alfonso’s ingenuity. The region is characterised by high humidity and significant annual rainfall, which are typically unfavourable for natural processing. However, Alfonso overcame this challenge by constructing solar and gas-powered drying chambers known as Oreadores. These chambers allow him to control the heat and humidity during the drying process precisely, ensuring the coffee cherries develop their full flavour potential.
