Fundochamba

Fundochamba is a small mountain community just outside of Quilanga in Ecuador’s Loja province. Here, a group of 14 growers have partnered with Roberto Jimenez of Capamaco Trading, whose experience in post-harvest processing and quality control has helped them steadily improve quality and connect with the specialty market. Years of close collaboration—focused on agronomy, processing, and overall farm health—have led to consistent gains in both cup quality and yield across the group. We love this coffee for its dried apricot-like fruit tones layered over a cozy chocolate and toasted almond base.

Pronunciation: Foon-Doe-Cham-bAH

Hailing from the Loja region of Ecuador, Fundochamba represents a distinct offering from Counter Culture Coffee. This coffee presents a profile defined by dried apricot, chocolate, and toasted almond. While specific processing methods can significantly influence the final cup, coffees from this high-altitude Andean landscape are often noted for their complexity and balance.

When evaluating such a profile, it is helpful to consider how these specific descriptors align with the broader flavor wheel. Dried fruit notes often provide a bright, jammy acidity, while chocolate and toasted almond typically anchor the cup with a comforting, nutty sweetness. By exploring these characteristics, drinkers can better understand the nuances of Ecuadorian coffee production and how regional terroir contributes to the sensory experience. Whether enjoyed as a pour-over or a balanced espresso, Fundochamba offers a clear window into the unique agricultural output of the Loja province.