Every year, Prodigal Coffee brings you a selection of the most distinctive coffees from Ecuador – and the one from theHacienda La Floridafarm is one of the real stars of this year's harvest.Fabricio, a long-time partner and Cup of Excellence award winner, is known for his attention to detail, and his ability to work with fermentation is truly unique. The result is a coffee with an exceptionally clean and elegant expression, which also offers distinctive tropical layers. The flavor develops notes of ripe papaya, accompanied by creamy vanilla and a velvety body that leaves a long, smooth finish. Despite its intensity, the cup remains perfectly balanced—fresh, harmonious, and without any unwanted fermentation "wildness."
This lot comes from the Loja region of Ecuador, located in the Andean foothills, where the Typica Mejorado variety is grown at high altitudes – a genetically exceptional hybrid that stands out for its aromatic depth and fruitiness. Fabricio is not only a farmer but also a processing visionary. He also processes coffee from neighboring producers, helping them achieve higher quality. His work is based on patience, precision, and a deep respect for the land and the people who work on it.
The coffee was processed using the natural carbonic maceration method, in which the beans fermented for four days in stainless steel tanks with a controlled atmosphere until a pH of 3.9 was reached. This was followed by drying in a dark drying room for 15 days, then a 10-day rest in GrainPro bags, which allowed for gentle enzymatic activity and the development of complex fruit tones. The final drying took another 45 days, which ensured maximum stability and preservation of all aromatic components.