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.