Producer: Sixto Pozo
Location: Province of Carchi, Jacinto Jijón y Caamaño Parish, Río Blanco Community – Ecuador
Altitude: 1,100 – 1,300 masl
Varieties: Castillo, Cenicafé 1, Villalobos, Catuai (Actively planting Bourbon, Sidra and Typica)
Farm Size: 10 hectares
Processes: Oxidation processes, washed and natural (expanding)
Annual Production: 200qq

 

About the Producer

Fifteen years ago, Sixto Pozo made a decision that changed not only his life but also the future of his community. In a region traditionally dedicated to potatoes and dairy, he chose to plant coffee in Finca Los Laureles, located in the canton of Mira. Starting coffee production in this part of Carchi was a tremendous challenge, especially at a time with little institutional support and very limited market access. What began as an attempt to improve his family’s income quickly evolved into a passion and a long-term commitment that now connects the producer to his land, his people and the surrounding environment.

Varieties & Innovation

Over the years, Sixto has turned the farm into a place of varietal diversification and experimentation. He cultivates Castillo, Cenicafé 1, Villalobos and Catuai, and has begun planting Bourbon, Sidra and Typica to elevate quality potential. His approach emphasizes innovation and constant improvement, implementing oxidation processes and exploring new post-harvest techniques that can reveal more complex flavor profiles. This shift has positioned Los Laureles as a promising and forward-thinking farm in Ecuador’s northern coffee-growing region.

 

Processing Approach

Processing at Finca Los Laureles has been shaped by experience, necessity and the desire to stand out in a competitive market. Sixto works with carefully controlled oxidation processes along with traditional washed coffees and evolving natural lots. Each step is carried out with the intention of highlighting the sensory identity of Carchi, known for notes of red fruits, bright acidity and a juicy body. His goal is to expand complexity through new post-harvest techniques he intends to adopt in upcoming harvests while maintaining cleanliness and consistency in every lot.

Challenges & Adaptation

The early years of Finca Los Laureles were marked by significant commercialization challenges. For a long time, producers in the area depended on a single buyer who paid slowly and discouraged many farmers from continuing with coffee. In response to this, Sixto chose to improve the quality of his coffee and seek new connections in the national market that valued fairer and more transparent relationships. Climate change, financial limitations and the lack of technical support have been ongoing challenges, yet his resilience has allowed him to build a sustainable, quality-driven production system.

 

Social & Community Impact

The social impact of Finca Los Laureles is profound. The farm provides local employment with a special focus on supporting single mothers and women heads of household, making it the only farm in the community offering this kind of opportunity. Thanks to coffee, many young people have found work and training on the farm, reducing migration and strengthening the local economy. Los Laureles has become a source of stability and an example of how agriculture can generate opportunities and transform lives.

What Makes Their Coffee Unique

Coffee from Los Laureles reflects the identity of northern Ecuador, expressing notes of blueberry, raspberry, bright acidity and a juicy body. Oxidation processes add aromatic complexity and structure, while the cool altitude of Carchi provides ideal conditions for clean and well-defined cup profiles. Each lot represents Sixto’s dedication to producing a coffee that captures the essence of his territory and competes with the finest in the country.

Vision

The vision of Finca Los Laureles is to become a leading reference for specialty coffee in northern Ecuador and to expand into international markets. Sixto dreams of a Carchi recognized globally for its quality, where more producers feel encouraged to grow coffee and find sustainable opportunities in the process. His aspiration is for Los Laureles not only to earn its own reputation but also to contribute meaningfully to positioning Ecuador as a world-renowned coffee origin with history, identity and purpose.