Origin
Varieties
Process Method
Farm
Highlights
“The farmers behind this lot are Inés Jiménez, Luis Jima Pardo, and Fernando Auquilla Vega. Their farms sit between 1,700 and 1,800 masl across the Loja region. Coffee cherries are picked only when fully ripe, fermented for 48 hours, and sun-dried in solar dryers for 25-30 days. Inés Jiménez, a 75-year-old widow with over 45 years in coffee, transitioned to natural processing in 2025. Luis and Fernando shifted from producing low-grade bola coffee to quality-focused lots in 2024.”
