La Inmaculada Washed - Ecuador

Finca La Inmaculada is a family-owned farm established in 2005. Since acquiring the property, José Gabriel Chamba has steadily developed coffee production alongside sugarcane cultivation, building a small yet highly dedicated operation. Though modest in size, the farm reflects discipline, resilience, and a long-term commitment to quality. Over the years, José Gabriel has focused on improving harvest selection and post-harvest protocols to position his coffee within Ecuador’s growing specialty market.

Located in Loja, a region increasingly recognized for its altitude-driven cup quality, La Inmaculada represents the potential of smallholder producers when process precision meets environmental conditions. At 1,850 meters above sea level, cherry maturation is slower, promoting density and structural clarity in the cup. The farm’s limited production volume — approximately 10 quintales per year — allows for close attention to plant health and harvest management. Rather than focusing on scale, production emphasizes consistency and traceability.

Quality begins with strict manual cherry selection.
Only fully ripe red cherries are harvested. Post-harvest protocol includes:

• Immediate depulping
• 48-hour controlled fermentation
• Traditional washing
• Shade drying to preserve cup stability and sensory integrity

Shade drying is particularly important in Loja’s climate, helping prevent uneven moisture loss while protecting aromatic compounds.

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