Ecuador Loja Coffee
CUPPING NOTES FROM OUR HEAD ROASTER
Expect a rounded body, with light citrus acidity, rich milk chocolate, and tropical sweetness on the tail end.
ORIGIN
Farm:Â 15 Producers organized around FAPECAFEs
Region:Â Loja
Process: Washed
Variety:Â Bourbon, Caturra, Typica Mejorado
Elevation:Â 1700-1900masl
Coffee production in the Loja Province of Ecuador has a long history, dating back to 1820. The region is known for its unique microclimates, which allow for the cultivation of a variety of coffee beans.
FAPECAFES, or the Federación Regional de Asociaciones de Pequeños Cafetaleros Ecológicos del Sur, is an organization that represents 1800 small coffee producers in the region. The organization was founded in 2005 and works to promote and support coffee production among its members.
In an effort to maximize their milling throughput, FAPECAFES began leasing the use of their dry mill, and local exporter Capamaco Trading began using it to process coffees for export. Over time the groups began collaborating on coffees, with Capamaco curating select producers from within the FAPECAFES group, and marketing their coffees internationally.
PROCESS
This lot is a small blend of 15 FAPECAFES smallholders who cultivate coffee in the Quilanga municipality. Each family farm is responsible for all harvesting and post-harvest processing on site, which typically consists of one small depulper machine, a single fermentation tank, and a small set of covered raised beds for drying.
Once picked, coffee is typically fermented in cherry for 12-24 hours prior to depulping, and then fermented in mucilage for another 24-36 hours depending on the climate. Final washing is done in plastic or cement tanks with fresh water, and the coffee is then moved to the drying tables, where it’s turned continuously for 15-25 days.
Finished dried parchment is stored on site in nylon bags to help prevent the humidity from rising before delivery to the city of Loja, where each grower’s coffee is analyzed and cupped for quality by the FAPECAFES team. Coffees from the Loja region are known for their unique flavor profiles, which can be attributed to the region's microclimates and variety of coffee beans.
Original: $22.00
-65%$22.00
$7.70Product Information
Product Information
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Description
CUPPING NOTES FROM OUR HEAD ROASTER
Expect a rounded body, with light citrus acidity, rich milk chocolate, and tropical sweetness on the tail end.
ORIGIN
Farm:Â 15 Producers organized around FAPECAFEs
Region:Â Loja
Process: Washed
Variety:Â Bourbon, Caturra, Typica Mejorado
Elevation:Â 1700-1900masl
Coffee production in the Loja Province of Ecuador has a long history, dating back to 1820. The region is known for its unique microclimates, which allow for the cultivation of a variety of coffee beans.
FAPECAFES, or the Federación Regional de Asociaciones de Pequeños Cafetaleros Ecológicos del Sur, is an organization that represents 1800 small coffee producers in the region. The organization was founded in 2005 and works to promote and support coffee production among its members.
In an effort to maximize their milling throughput, FAPECAFES began leasing the use of their dry mill, and local exporter Capamaco Trading began using it to process coffees for export. Over time the groups began collaborating on coffees, with Capamaco curating select producers from within the FAPECAFES group, and marketing their coffees internationally.
PROCESS
This lot is a small blend of 15 FAPECAFES smallholders who cultivate coffee in the Quilanga municipality. Each family farm is responsible for all harvesting and post-harvest processing on site, which typically consists of one small depulper machine, a single fermentation tank, and a small set of covered raised beds for drying.
Once picked, coffee is typically fermented in cherry for 12-24 hours prior to depulping, and then fermented in mucilage for another 24-36 hours depending on the climate. Final washing is done in plastic or cement tanks with fresh water, and the coffee is then moved to the drying tables, where it’s turned continuously for 15-25 days.
Finished dried parchment is stored on site in nylon bags to help prevent the humidity from rising before delivery to the city of Loja, where each grower’s coffee is analyzed and cupped for quality by the FAPECAFES team. Coffees from the Loja region are known for their unique flavor profiles, which can be attributed to the region's microclimates and variety of coffee beans.
