Loja's high altitude, dramatic day-night temperature swings, and rich volcanic soil provide the ultimate terroir for coffee. Hand-picked with exceptional care, this lot undergoes an advanced multi-stage processing method: 48 hours of anaerobic cherry fermentation, followed by depulping, and an additional 96 hours of fermentation in a sealed metal tank charged with carbon dioxide (CO2). It is then slowly sun-dried on African beds for 20 to 25 days.

The result is a remarkably expressive cup showcasing vibrant florals and a juicy, complex acidity reminiscent of dark cherries and blueberries. It beautifully captures the sweet, toasted pastry-like finish characteristic of a honey process, offering a harmonious, sweet, and wonderfully balanced profile.

Region: Southern Loja Province
Altitude: 1,800M
Varieties: Sidra
Process: Anaerobic Honey (with CO2 infusion)
Flavor Notes: Floral, Cherry, Blueberry
Roast: Light roast