Finca La Josefina

La Josefina is a farm owned by Ligia Merizalde and Leopoldo Andrade, located within the Cayambe-Coca Natural Reserve, home to 3,500 species of animals and plants.

Pichincha, in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Despite being at a lower elevation, the average temperature is 18°C, and afternoon mists create cloud forests. This climate offers comfortable daytime conditions for coffee cultivation, while the cool nights slightly stress the coffee plants, prompting them to produce more sugar in the cherries.

The couple cultivates several coffee varieties, including Pacas, Rume, Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, Typica, and Sidra. In Ecuador, washed coffee is the standard, with most lots being depulped, fermented, and washed or mechanically cleaned. Coffees are typically dried on patios or raised beds, often covered with plastic or mesh for protection. Sidra, native to Ecuador, is considered to be a cross between Bourbon and Typica and is prized for its complexity and sweetness.

This information was kindly provided by our import partners, Cafe Imports. We thank them for helping us share Ligia and Leopoldo's story.