La Josefina is a truly unique origin for arabica. This and its sister farm Marjorelle are the only 2 farms that produce arabica in this Amazonian region. Located between Sumaco and Cayambe-Coca national parks, this farm has exuberant nature all around it with wildlife like pumas, capybaras, spectacled bears, many types of snakes and thousands of tree, flower and plants species. Close by rests one of Ecuador’s most active volcanoes, ‘El Reventador’, which is constantly casting clouds of volcanic ash that then fall on the crops, fertilising the soil and acting as a fungicide.

La Josefina is the adventurous project of Leopoldo Andrade and Ligia Merizalde, who dreamed of having a unique farm of excellent coffee. They have achieved various prizes in national competitions and are quickly becoming very well known internationally. La Josefina produces varietals such as Typica Mejorado, Sidra, Caturra, Paca, PInk Bourbon and is the only farm in Ecuador currently producing Sudan Rume. They are currently implementing experimental techniques in their processes which are led by process expert Juan David Benavidez, a young Colombian coffee master. John Rafael Huatatoca is the head of production who ensures that harvest and processes are done to the highest standard. The climate in the farm is very humid and rainfall is very high.

Processing: The cherries are washed, selected by hand on a raised bed and then fermented in bags for 12 hours. The coffee is then pulped, partially washed and fermented for another 12 hours. Finally the parchment is fully washed before being laid on African beds inside ventilated polytunnels for controlled drying.