Ecuador Loja / Washed Anaerobic
Loja, in southern Ecuador bordering northern Peru, is ideal for specialty coffee production. The region, 80% covered by the Andean mountains and flanked by the Zamora and Malacatos rivers, lies between the Amazon basin and the Peruvian Sechura Desert. Warm days and cool mountain air at night create perfect conditions for coffee. Segundo Abad owns a 7-hectare farm in Quilanga at 1800 masl. Harvest runs from May to September, with coffee fermented for 48-96 hours and processed using washed or honey methods before drying on African beds for 10-12 days.
Loja, in southern Ecuador bordering northern Peru, is ideal for specialty coffee production. The region, 80% covered by the Andean mountains and flanked by the Zamora and Malacatos rivers, lies between the Amazon basin and the Peruvian Sechura Desert. Warm days and cool mountain air at night create perfect conditions for coffee. Segundo Abad owns a 7-hectare farm in Quilanga at 1800 masl. Harvest runs from May to September, with coffee fermented for 48-96 hours and processed using washed or honey methods before drying on African beds for 10-12 days.
Loja, in southern Ecuador bordering northern Peru, is ideal for specialty coffee production. The region, 80% covered by the Andean mountains and flanked by the Zamora and Malacatos rivers, lies between the Amazon basin and the Peruvian Sechura Desert. Warm days and cool mountain air at night create perfect conditions for coffee. Segundo Abad owns a 7-hectare farm in Quilanga at 1800 masl. Harvest runs from May to September, with coffee fermented for 48-96 hours and processed using washed or honey methods before drying on African beds for 10-12 days.
1/2 LB (226g)