Finca La Joya is located in Gonzanamá, Loja, Ecuador, and is managed by Santiago Crespo. The farm consists of 9 hectares of land, sitting at an elevation of 1,900 m.a.s.l, and has 31,500 coffee trees in productiion: a mix of varieties such as Red & Yellow Caturra, Typica, Red & Yellow Bourbon, and Pacas.
Santiago starts his processing by handpicking the ripest cherries and floating them once they arrive at the wet mill. He then leaves the cherries to ferment overnight for 12 hours, followed by an additional 24-hour dry fermentation after de-pulping. After this final fermentation, the coffee is sun-dried in raised beds for between 8 and 15 days, depending on the climate.
We have been working with Santiago for the past 7 years, and there is a reason why that is: Consistency.
Giving tribute to his farm’s name, we found a true Jewel (Joya, in Spanish) in those early days when The Coffee Quest first started sourcing in Ecuador. And Santiago keeps on delivering the same quality harvest after harvest, which only makes sense for us to buy his entire harvest, year after year!
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.
At The Coffee Quest, transparency is key.
Our Transparency Report is available on request, so get in touch today for an in-depth look at our ethical and sustainable sourcing practices!