La Joya Coffee
Tasting notes: Milk chocolate, orange peel, roasted almonds
Origin: La Perla, Pinincha, Ecuador
Variety: Arabica Sidra
Process: Washed
Altitude: 1330m
La Joya is a young farm in the main coffee growing region in the north West of Ecuador. It’s been producing coffee for only 6 years. The two varietals it produces are the very well known Sidra and Typica Mejorado which are original from La Perla.
La Joya focuses on simple post-harvest processes which highlight the varietal and terroir’s characteristics.
The farm sits in the bioregion called the Choco Andino, which is a region on the western foothill of the Andes which extends from southern Ecuador to Panama.
This area is covered in cloud forests and is rich in biodiversity. Humidity and rainfall in the area are very high, posing a problem for coffee production.
The development of the varietals Sidra and Typica Mejorado in the area boosted the specialty coffee production in the whole of Ecuador.
Tasting notes: Milk chocolate, orange peel, roasted almonds
Origin: La Perla, Pinincha, Ecuador
Variety: Arabica Sidra
Process: Washed
Altitude: 1330m
La Joya is a young farm in the main coffee growing region in the north West of Ecuador. It’s been producing coffee for only 6 years. The two varietals it produces are the very well known Sidra and Typica Mejorado which are original from La Perla.
La Joya focuses on simple post-harvest processes which highlight the varietal and terroir’s characteristics.
The farm sits in the bioregion called the Choco Andino, which is a region on the western foothill of the Andes which extends from southern Ecuador to Panama.
This area is covered in cloud forests and is rich in biodiversity. Humidity and rainfall in the area are very high, posing a problem for coffee production.
The development of the varietals Sidra and Typica Mejorado in the area boosted the specialty coffee production in the whole of Ecuador.
Tasting notes: Milk chocolate, orange peel, roasted almonds
Origin: La Perla, Pinincha, Ecuador
Variety: Arabica Sidra
Process: Washed
Altitude: 1330m
La Joya is a young farm in the main coffee growing region in the north West of Ecuador. It’s been producing coffee for only 6 years. The two varietals it produces are the very well known Sidra and Typica Mejorado which are original from La Perla.
La Joya focuses on simple post-harvest processes which highlight the varietal and terroir’s characteristics.
The farm sits in the bioregion called the Choco Andino, which is a region on the western foothill of the Andes which extends from southern Ecuador to Panama.
This area is covered in cloud forests and is rich in biodiversity. Humidity and rainfall in the area are very high, posing a problem for coffee production.
The development of the varietals Sidra and Typica Mejorado in the area boosted the specialty coffee production in the whole of Ecuador.