Ecuador La Joya

     Finca La Joya is located in Gonzanamá, Loja, Ecuador, and is managed by Santiago Crespo. The farm consists of 9 hectares of land, sitting at an elevation of 1,900 m.a.s.l, and has 31,500 coffee trees in production: a mix of varieties such as Red & Yellow Caturra, Typica, Red & Yellow Bourbon, and Pacas.
     Santiago starts his processing by handpicking the ripest cherries and floating them once they arrive at the wet mill. He then leaves the cherries to ferment overnight for 12 hours, followed by an additional 24-hour dry fermentation after de-pulping. After this final fermentation, the coffee is sun-dried in raised beds for between 8 and 15 days, depending on the weather.
     This lot from his farm is smooth and mellow with an enchanting sweetness that lingers on your palate after your final sip.  Neither too bright nor too dull, we find this coffee strikes a great balance of acidity, sweetness and body creating a harmonious cup you'll want to savor brew after brew!