Makicuna Blend

When Makicuna threshes and grades a washed lot bought in parchment, the numbers rarely land on a clean multiple of their standard 30kg export boxes. A 315kg batch, for instance, fills ten boxes with 15kg left over. Rather than let that surplus go to waste, Makicuna started collecting it into something new: the Maki Blend.

This is a coffee that doesn't come from a single farm or process, but from twelve a genuine cross-section of Ecuador's coffee production in one lot. It's built from 70% washed and 30% honey-processed coffees, sourced from Loja and Pichincha, Ecuador's two leading growing regions, and spans a mix of varietals including Sidra, Typica Mejorado, Caturra and Bourbon. Grown between 1,500–2,200 masl and harvested across April–August 2025, it's less a single-origin story than a snapshot of what an entire season and region can produce.