We designed our menu considering Ecuadorian culture, including local producers, seasonal fruits, and native flora.
Roasting is a crucial step in the process of specialty coffee. Reducing our carbon footprint in every step of the supply and value chain is our commitment.
We are proud to say that we have cero plastic bottles in our path. Our production is directly sourced from Agua San Felipe, a family-owned company that delivers fresh water from the Andes. Their watershed locates at the Cotopaxi (one of the highest mountains in the world).
PromotING Local Design

Designer Ángeles Ortiz and Rachel Espinoza from AOS studio.
AOS connected Coffee Relief with the best artisans and architects in Quito, who later built our infrastructure and design.
less energy

Tala bulbs in our seating area.
For most of our space lighting we teamed with Tala LED light bulbs using 90 per cent less energy than equivalent incandescent bulb and lasting 10 to 15 times longer.
Pro Pachamama

World known barista Jazmin Bustos.
Our new menu considers the Pachamama (Earth) at its best. Together with Jazmin, we developed a menu that represents our culture and gastronomy that can’t be found elsewhere.
working with Female Bakers

We ally with local women entrepreneurs who source our "Experience Bakery" daily.
Ke-deli desserts, Panea, and the Cookieteria have significantly impacted our business, creating the best products in town. Together, we offer various bakery goods that consider different dietary preferences.
Waste Management

Zero waste mission.
We are significantly reducing our plastic usage. However, a local waste management service manages the few we produce. We partner with "Marca Patito" to distribute our coffee through a zero-waste.
Closer to our Employees

Impacting our neighboorhood.
We want to support the communities that surrounds us. So for our team commitment, we've decided to collaborate with people who live within 4 miles to promote economic and cultural improvement in the area.
CAS CAF

Coffee Relief's signature product is a carbonated drink made from the dried skins of the coffee fruit or coffee cherries (*cascara).
We work with farm partners to choose the correct varietals of coffee that develop the drink's wanted flavor and reach the cherry's appropriate degree of fermentation. Consequently, the drink can provide beneficial probiotics and the right amount of caffeine for different customer profiles (from athletes to office workers).
new experiences
