Origin

Palanda, Zamora Chinchipe, Ecuador

Producer

Marlon Quevedo (father), David Quevedo (son)

Variety

Sidra | Wush Wush*

Process

Natural Anaerobic

Altitude

1400-1600masl

Notes

Raspberry Sour Candy, Magnolia

Roast Date

27 October 2025

Led by David Quevedo, La Reserva Kanaa is quickly making a name for itself. Despite being early in its journey, the farm has already received recognition from the Cup of Excellence. Expect complexity, clarity, and a profile that reflects both innovation and heritage.

The farm sits in the lush, humid province of Zamora Chinchipe, tucked in southern Ecuador and surrounded by five natural reserves — Yacurí, Jocotoco, Cerro Plateado, Tapichalaca and one more tucked further into the cloud forest. These conditions make drying difficult, so David and his family move the cherries to Loja — where they live — for a more stable, slower drying stage in a cooler, drier climate.

The land has been in the Quevedo family since the 1940s. Now, with David at the helm, La Reserva Kanaa is home to Geisha, Sidra, Wush Wush and Typica Mejorado. He experiments often — but still produces clean washed lots, naturals and honeys with consistency and care.

Process

Natural fermentation at origin:
Cherries ferment in sealed tanks for 96 hours on the farm. Once complete, they’re transported to Loja where temperature and airflow allow for slow, even drying — critical to the clarity and shelf life of the cup.

MEET THE ROASTER

Name: A Matter of Concrete - Sidra | Wush Wush, Ecuador - La Reserva 100g
Brand: A Matter of Concrete
SKU: 23075
Availability: InStock

A Matter of Concrete

A Matter of Concrete was founded by barista, roaster, and entrepreneur Rob Clarijs in 2021. AMOC are based in one of the old warehouses of the Van Nelle Factory in Rotterdam, which was once the largest coffee roastery in the Netherlands. The factory was built in the New Objective style in the 1920’s, being one of the first buildings ever where concrete was the main material. It is now a listed UNESCO World Heritage monument. After roasting for 65 years, in 1995 the last bean was roasted and production of the Van Nelle brand moved elsewhere. AMOC began production 26 years later, in 2021.

AMOC are committed to operating sustainably, and use a state-of-the-art Loring S35 Kestrel – one of the most energy efficient coffee roasters around. Their energy supplier has Gold Standard certification, meaning CO2 neutral gas and only electricity from renewable sources. There’s a Sovda colour sorter to sort the coffee beans to perfection. A space designated for quality control. A tasting room. And there are dozens of ideas the future may bring.

Rob’s interest in coffee was piqued in 2012 during a visit to Copenhagen. He began to roast coffee in 2013, and started numerous brands and companies from 2015. In 2019 he won the Coffee Masters competition in London. Throughout this journey, it was always his dream to set up his own roastery, and so, A Matter of Concrete was born.

View A Matter of Concrete Collection