El Rocío is a farm in Tulipe, Pichincha, run by Julio Ullauri. He came to coffee farming from a background in aeronautical engineering, and that precision shows in how he manages the farm. At 1600 masl, the farm sits in cloud forest and deals with dramatic temperature swings and high humidity, especially during drying. Julio has worked out solutions to these challenges, including moving coffee between indoor and outdoor drying depending on the conditions. The Sidra variety is washed on site. In this clean and tea-like cup, we taste lime, quince and oolong.