Ecuador, Loja, Finca Las Afiladeras

We Taste: Macadamia nut, fresh butter, maple syrup, stone fruit, orange

Origin: Ecuador

Region: Cariamanga, Loja

Farm/Washing Station/Mill- Finca Las Afiladeras

Altitude: 1800 masl

Variety: Typica, Bourbon, Caturra, and Catuai

Process Method: Ripe cherry, floated, de pulped & fermented 24-30 hours. 

Roast level: Origin 

Roasting Notes: I built on last year's Las Aflideras profile. This year is very similar to 2024, just more sweet and delicious. So It's very similar to last year. This is one of my greens that I apply high heat and move pretty fast until development. It can handle Heat! Actually it's a version of my Panama Gesha profile with a much longer development phase. But a very low ROR in dev. I drop it at the lowest temperature of any coffee I roast. The extra time in dev allows sweetness to development. The low ROR keeps the nuisance very high. 

Sourcing Notes: This is my third year with this coffee. My wholesale accounts and my retail accounts all loved this coffee.    

Coffee Info/Story: Finca Las Afiladeras is located in Cariamanga, Loja, Ecuador, and is managed by Alberto Jumbo, a coffee producer with over 20 years of experience. The farm consists of 5 hectares of land, with 3 hectares currently dedicated to growing coffee. It sits at an elevation of 1,800 m.a.s.l, and has around 8,000 coffee trees in production, with varieties ranging from Typica, Bourbon, Caturra, and Catucai.

Alberto begins processing by picking the ripest cherries, which he then floats to remove any under/over-ripe cherries. Once they arrive at the wet-mill, they are de-pulped and fermented for 24-30 hours and then dried for approximately 12 days, depending on the climate, ensuring constant movement for an even drying process. - The Coffee Quest