El Parche
Henry Prado & Ana Jimenez - Single Origin - ECUADOR
Henry Prado & Ana Jimenez - Single Origin - ECUADOR
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Milk chocolate, plum and nectarine
Variety:Â Bourbon
Process: Washed - Medium Filter Roast
Suggested methods: Pour over, aeropress, cold brew, plunger, espresso and stovetop.
 Henry Prado & Ana Jimenez
Henry Prado and Ana Jiménez are the proprietors of Finca El Cafetal, a 13-hectare farm situated in Sozoranga, Loja, Ecuador. The farm dedicates 7 hectares to cultivating approximately 14,000 coffee trees. They process their coffee using wet fermentation for 35-48 hours and subsequently dry it on raised African beds for 28-35 days, producing both washed and natural varieties.
Annually, the farm produces about 6,500 kilograms of coffee. Currently, Henry and Ana face significant challenges due to the rising costs of fertilizers and other essential inputs. In response, they are exploring innovative methods to produce their own fertilizers on-site to sustain future harvests.
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Bourbon variety
A Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).
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Loja
Loja, situated in southern Ecuador along the border with northern Peru, is predominantly encompassed by the Andean mountain range, accounting for 80% of the region. It is flanked by the Zamora and Malacatos rivers and lies between the Amazon basin and the Peruvian Sechura Desert. This geographical setup is ideal for specialty coffee production. The area experiences warm and temperate daytime temperatures, while cool air from the mountains descends at night, creating optimal conditions for coffee cultivation. Generational coffee producers in this tropical forest region not only grow coffee but also cultivate other agricultural products and raise livestock.
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Natural process
Ecuador has been known for adopting Kenya's methods of processing, producing mostly washed and double-washed coffees. Over the past decade, producers have been applying new methods of cultivation and processing, especially within the Loja region. We've seen an increase in Natural processed coffees coming from Ecuador which compliments the country's clean, high-body cups with additional sweetness.Â
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 ORIGIN: Ecuador
REGIONS: Sozoranga - Loja
VARIETY: Bourbon
PROCESS: Washed
ALTITUDE: 1,950 MASL
SUGGESTED METHODS: Pour over, aeropress, cold brew, plunger, espresso and stovetop.




