"Upon grounding, the aroma exudes the graceful elegance of violet florals. The first sip reveals silky layers of juicy apricot and the refined warmth of oolong tea, followed by a bright touch of ripe raspberry. The profile is structured and expressive, with a long, floral-fruit finish that lingers softly."

Founded in 2017 by a father and his two sons, Finca El Dorado was born from a shared vision: to unlock the land’s potential for producing organic specialty coffee while building meaningful relationships with local farmers and the surrounding community. Nestled in the slopes of the Andes Mountains in Loja Province, southern Ecuador, the estate benefits from ideal environmental conditions—high altitude, rich volcanic soil, and cool, humid mists drifting in from the Pacific Ocean—making it a perfect terroir for exceptional coffee.

The team combines generational mountain farming wisdom with modern agronomic practices to cultivate select varieties with extraordinary care. The farm runs its own wet mill, uses organic compost and natural fertilizers, and prioritizes biodiversity, soil health, and water conservation.

This particular lot is processed using a sequential anaerobic washed method designed to enhance clarity and complexity in the cup. Ripe cherries are first fermented whole for 48 hours in sealed bags, followed by pulping and a second 48-hour anaerobic fermentation with mucilage intact. The coffee is then fully washed and slowly dried on raised beds inside greenhouses, preserving aromatics and ensuring even drying.

Variety : Green Tip Geisha
Altitude : 1800 masl
Process : Anaerobic Washed
Origin : Loja