Finca Angamaza from Loja, Ecuador

Finca Angamaza is located in Conganama, Loja, Ecuador, and is managed by Angel Capa Carrion, a second-generation coffee grower. The farm consists of 19 hectares of land, sitting at an elevation of 2,080 m.a.s.l, with 4 hectares dedicated to coffee growing: a mix of approxiately 30% Caturra, 25% Typica, 10% in Typica and 35% in Yellow Catucai.

This lot is a field blend of the above varieties, with some lots undergoing yeast inoculation. Upon arriving to the wet-mill, the coffee is de-pulped and then fermented for 36 hours; after washing, the coffee is dried from anywhere between 12-15 days, depending on the weather conditions.

Perseverance defines Angel and his Craft…

Angel has only fully dedicated himself to the production of coffee approximately 9 or 10 years ago. Around that time, a local association of growers was formed to help market and find buyers for their coffees; they even brought in agronomists and technical assistance as offered by the local municipality. 

This was a huge factor in motivating Angel to produce higher quality coffee and receive higher prices for his coffees. The association has since disbanded, but Angel continues to focus on producing high quality coffees, looking for buyers who value and appreciate his efforts.

We actually met Angel by chance, and very much appreciate his efforts! While attending a regional competition in Loja, Ecuador in 2018, we ended up buying a lot from his cousin. After the event, we went to speak with his cousin and Angel was there as well, ready with samples.

This 2023 marks the third year working with Angel and we look forward to future harvests, including production from his newest lot of Sidra, which is expected to show fruits in a couple of years. 

Join The Coffee Quest in this journey through Ecuador, as we unveil the hidden flavors and heartfelt efforts behind each cup, bringing you the best green coffee from traceable origins. At The Coffee Quest, we’re not just about coffee; we’re about crafting extraordinary experiences, one cup at a time.

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