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Felipe Luzon / Ecuador / Washed / Typica
FELIPE LUZON / PALANDA / ECUADOR / WASHED TYPICA / 1500 MASL
A lively and expressive coffee bursting with notes of citrus lemonade, crisp green apple, and classic cola. The cup is bright and juicy from the first sip, showcasing vibrant acidity and refreshing fruit character. As it cools, layers of cola sweetness emerge, adding complexity and a long, satisfying finish. Clean, elegant, and remarkably vibrant, this is a coffee that continues to reveal new dimensions as you drink it.
Regular price
€19,00
per
kg
Größe:
200g
Felipe Luzon / Ecuador / Washed / Typica
Regular price
€19,00
per
kg
Product variants
Größe:
200g
What this coffee feels like
A coffee that tastes like summer freedom: sour green apple candy, ice cold cola, and sun warmed asphalt stretching toward the horizon. Bright citrus acidity bursts through the cup, followed by crisp green apple and the familiar sweetness of classic cola. Juicy, refreshing, and remarkably clean, it delivers a lively, nostalgic sweetness balanced by sparkling structure and a long, satisfying finish.
Vibrant from start to finish, this is a coffee that feels as carefree as an afternoon with nowhere to be.
This coffee's story
Located in the fertile lands of Palanda, in the Southern Amazon of Ecuador, Felipe Luzón’s coffee farm is a beacon of tradition and innovation. Palanda, renowned as the birthplace of cocoa, is also emerging as a key region for exceptional coffee cultivation, thanks to its highly productive soils and ideal growing conditions.
Felipe Luzón is one of the region's pioneering coffee growers, known for introducing improved and hybrid Typica varieties to the area. His dedication to quality and innovation has earned his farm recognition in the prestigious Bracamoros Regional Coffee Competition, where he has secured notable positions.
As Palanda continues to develop its reputation as a dual hub for cocoa and coffee, Felipe Luzón remains at the forefront of coffee excellence. In 2025, he plans to implement enhanced post-harvest processes with expert technical guidance, ensuring that the quality of his coffee continues to evolve and reach new heights.
Felipe’s farm exemplifies the harmonious blend of tradition and progress, cultivating not just exceptional coffee but also a legacy of excellence in the heart of Ecuador’s Amazon region.
Processing
Washed coffee remains the dominant processing method in Ecuador, reflecting the country's commitment to clarity, balance, and clean cup profiles. After harvesting, ripe cherries are typically depulped before undergoing a controlled fermentation to break down the remaining mucilage. The coffee is then thoroughly washed with fresh water, enhancing its transparency and allowing the unique characteristics of the variety and terroir to shine.
In some regions, producers use mechanical demucilaging machines, which remove the mucilage with minimal water consumption while maintaining consistency and quality. Once processed, the coffee is carefully dried on patios or raised beds, often protected by plastic covers or mesh screens to shield it from intense sun, rain, and fluctuating weather conditions. This slow and attentive drying process helps preserve sweetness, stability, and cup quality, resulting in coffees known for their vibrant acidity, clarity of flavor, and elegant structure.