Los Japoneses is brought to you from Finca Los Alisos, located in Quilanga, Loja, Ecuador, and managed by father and son, Vicente and Miguel Japon. The farm consists of 3 hectares of land, sitting at an elevation of 1,950 m.a.s.l, with around 5,000 coffee trees in production, a mix of San Salvador, Yellow Bourbon and traditional Typica varieties.
This washed lot is a field blend of those varieties. They begin by picking the ripest cherries, floating them and letting them ferment for 24 hours, after which the cherries are de-pulped and left to ferment for an additional 48 hours. Upon washing, the coffee is dried between 12-15 days, depending on the weather.
Vicente Japon is of the older generation, having produced coffee for many years and selling it as low-grade naturals, or “bola” as they call it in Spanish. In fact, washed coffees were not even produced in Southern Ecuador 20 years ago and there are still some producers who don’t have de-pulpers!
With prices so low during the past decade, many of his children decided to not focus on coffee and instead look for other lines of work that offered better pay. However, his youngest Miguel, had noticed the trend towards specialty coffee and the better prices that come with it.
A couple of years ago, he invested in a de-pulper and started to investigate specialty with other producers in the region. He also accepted technical assistance offered by the government to understand the process of producing specialty coffee. Since then, the team has focused exclusively on specialty, producing stunning Washed lots year over year. This 2023 marks our fourth year working with Vicente and Miguel and we look forward to future harvests!
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