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La Josefina is an exceptional farm in Ecuador’s Amazonian region, located between Sumaco and Cayambe-Coca National Parks and nourished by volcanic ash from nearby El Reventador. Founded by Leopoldo Andrade and Ligia Merizalde, the farm produces varieties including Sidra, Typica Mejorado and Sudan Rume, utilising innovative processing techniques led by Juan David Benavidez. The result is a collection of coffees defined by clarity and complexity.

Following a saline wash and 24-hour fermentation, the coffee cherries are slowly dried for around 35 days on shaded African beds inside polytunnels, allowing for a controlled and even drying process.

In the cup you’ll find notes of mango, strawberry jam and almond.