Finca La Toronja 

Taste Story

Summer fruit sweetness is abundant in this indulgent lot from Ecuador, from cherry to plum. Overlaying it all is a rich fudge sensation that provides a nice body to the cup. A pleasant crispness balances things out, think Granny Smith apple or a white wine. This well rounded lot is a pleasure to brew, and drink. 

Processing Journey

Teodomiro uses a double fermentation to produce beautiful coffee. Ripe cherries are fermented for two days, and then depupled. The coffee ferments again for 48 hours, after which it is washed and drained. The coffee then dries for 15-20 days in shaded greenhouse structures, and rotated constantly to ensure even drying. 

Farmer Profile

Teodomiro Jimenez grew up on coffee fields so he has years of knowledge that have informed his cultivation practices. The 52 year old coffee farmer uses hectares of his land for coffee cultivation. Throughout the years he’s been extremely resilient responding to the challenges like the leaf rust that destroyed his crops in 2012. He adopted new techniques and switched to the Sarchimor varietal that offers better protection against leaf rust. He now cultivates field blends and the exciting Typica Mejorado varietal. 

• Country of Origin: Ecuador

• Region: Quilanga Loja

• Farm: Finca La Toronja

• Processing Method: Washed - Double Fermentation

• Varietal: Field Blend

• Elevation:1,750 MASL

• We Taste: Cherry Cordial,Juicy Plum & Summer Peach