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Lot 16: Angel Horacio Reyes Cueva

About the lot

An agronomist by profession, he comes from a coffee family with a long tradition, his roots are in the upper part of the province of El Oro, where his family cultivated high altitude coffee known for its aroma and exquisite flavor, the motivation to produce specialty coffee. born from the family coffee tradition, I made the decision to cultivate varieties with high potential in the cup, practicing natural processes that highlight the attributes of coffee, the need to reach specialty markets and thereby achieve differentiated prices, which allow coffee growing a profitable and sustainable activity

Weight:	352.35 lbs
Score:	87.13
Varietal:	Typica Mejorada
Process:	Natural Processing
Harvest Date:	May to July

Coffee and cupping details

Description:	"NATURAL PROCESSING -BLANCHING It begins with the collection of fruits in optimal degree of maturation, then they are taken to the post-harvest area where they are classified, paying special attention to parameters such as: temperature, pH, aromas and appearance of the fruit, we try to ensure that the fermentation is prolonged (longer than 48 hours); Constant evaluations are carried out to avoid over-fermentation and a decrease in the quality of our coffee. Drying is done in canopies controlling the temperature and air flows, the movement of the coffee is done every two hours at the beginning, and then every 4 hours, reaching 10.5% humidity in an approximate time of 35 days. The coffee is stored in high-density plastic bags and jute bags, finally placed on pallets " Blueberry, cocoa nibs, cherry, plum, fruit compote, flower coffee, ripe fruit, ripe fruits, yellow fruits, mango, passion fruit, blackberry, naranjilla, scented, syrupy

Description:

"NATURAL PROCESSING -BLANCHING
It begins with the collection of fruits in optimal degree of maturation, then they are taken to the post-harvest area where they are classified, paying special attention to parameters such as: temperature, pH, aromas and appearance of the fruit, we try to ensure that the fermentation is prolonged (longer than 48 hours); Constant evaluations are carried out to avoid over-fermentation and a decrease in the quality of our coffee.

Drying is done in canopies controlling the temperature and air flows, the movement of the coffee is done every two hours at the beginning, and then every 4 hours, reaching 10.5% humidity in an approximate time of 35 days. The coffee is stored in high-density plastic bags and jute bags, finally placed on pallets "

Blueberry, cocoa nibs, cherry, plum, fruit compote, flower coffee, ripe fruit, ripe fruits, yellow fruits, mango, passion fruit, blackberry, naranjilla, scented, syrupy

Farm details

Description:	The farm is located in the valley of the eternal Malacatos spring, due to its pleasant climate throughout the year, the regular rainy season runs from January to May, then comes a dry season with drafts that help even the slow drying of the coffee. The coffee crops have been combined with fruit species which gives a biodiverse landscape, creating the habitat of many birds, squirrels and other wild species. The cultivation of the Typica Mejorada variety is 3 years old.
Producer:	Angel Horacio Reyes Cueva
Farm:	Agroloja
District:	Loja
Village:	Malacatos
Farm Location:	9532156.0, 691871.0
Farm Size:	27.5 ha
Farm Elevation:	1468

Other info

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Lot 16: Angel Horacio Reyes Cueva

About the lot

Coffee and cupping details

Farm details

Other info

Mesa Provincial del Café de Loja

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