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6717 Montgomery Rd.

Cincinnati, OH 45236

Ecuador

$17.00

What we taste - Honey Suckle, Limoncello, Creamy

*Please note that we roast our coffee on Tuesday and ship out orders on Wednesday


Region: Loja, Ecuador
Variety: Typica
Elevation: 1950 MASL
Process: Washed
Importer: The Coffee Quest

 

From the importer:

Los Japoneses is a coffee produced by father and son,
Vicente and Miguel Japon. Produced at Finca Los Alisos, the
farm is located in Quilanga, Loja, Ecuador and sits at an
elevation of 1,950 m.a.s.I. In total, the farm is 3 Ha, with 5,000
trees currently in production: a mix of San Salvador, Yellow
Bourbon and Typica (traditional). In addition, they've planted
another 1,500 trees of San Salvador that should enter
production in 2023. Their coffee is shade grown, primarily
underneath Alder trees and in addition to coffee, they grow
banana, yuca and corn. This lot is a blend of varieties and their
harvest period is between May and August.


Vicente Japon is of the older generation, having produced
coffee for many years and selling it as low-grade naturals, or
"bola" as they call it in Spanish. In fact, washed coffees were
not even produced in Southern Ecuador 20 years ago and there
are still some producers who don't have de-pulpers! With prices
so low during the past decade, many of his children decided to
not focus on coffee and instead look for other lines of work that
offered better pay. However, his youngest Miguel, had noticed
the trend towards specialty coffee and the better prices that
come with it. This year, he invested in a de-pulper and started to
investigate with other producers in the region, as well accepted
technical assistance offered by the government; he wanted to
understand what the process would be to produce specialty
coffee.

 

With this investment (both time and money), he convinced his
father to produce washed lots…. at least a part of the harvest!
And with that green light, he followed the recommendations he
had received: only ripe cherries, fermented 24 hours in cherry,
de-pulped and then fermented an additional 48 hours without
the pulp. Upon washing, the coffee was dried between 12-15
days, depending on the weather.


One of the issues they faced this year was the lack of
infrastructure to be able to properly dry a larger part of the
harvest (something extremely common with small holders).
However, they hope to gather the resources in 2022 to expand
their drying beds and with that, be able to increase volumes. In
addition, they are planning to plant 2,000 trees of Typica
Mejorado.


This is our first year working with Vicente and Miguel and we
look forward to future harvests!

 

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