Ecuador - La Comarca
Producer Daniel Burneo
Process Double Anaerobic Fermentation, Washed
Region Sozoronga, Loja
Altitude 1700 masl
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La Comarca is a family farm established almost 100 years ago for the production of beef and cow's milk. The ranch was also used for the production of co e, sugar cane, citrus and fruits.
With the passage of time, it began to close its operation due to migration of people from the countryside to the city. Now, 4th generation family members started with the specialty co ee world.
The farm is located in a Valley called Malacatos 20 minutes from downtown Loja.
Weather ranges from heavy rain to very dry depending on the season, becoming a big challenge to keep coffee beans in optimum condition.
Despite this circumstances, Daniel and his family achieve to deliver sweet, clean and expressive coffees.
So far, Sidra is the only variety grown in La Comarca, which is a new variety of hybrid coffee ee, made from Bourbon and Typica.
It combines the characteristics from these two varieties. It has acquired the dense sugars and weight of Red Bourbon and the acidity of Typica.
- Anaerobic fermentation in the cherry for 96h.
- Second fermentation with mucilage for 48h.
- Finally, beans are washed and let dry in african beds at 50% shadow for 25 days.