Ecuador- La Josefina

Producer: Leopoldo Andrade
Farm: La Josefina
Variety: Sidra
Processing: Honey
Origin: Santa Rosa de Quijos ,Pichincha, Ecuador
Elevation: 1300-1800 MASL
Tasting Notes: Blackberry, Maple, Grape, Vanilla
Purchased Green From: Bill
Bag Size: 227g/8oz

About La Josefina :

La Josefina began with a simple idea: a couple of dreamers willing to put in the work to create something meaningful. Ligia Merizalde and Leopoldo Andrade, longtime coffee lovers, set out to build what they couldn’t easily find in Ecuador, truly exceptional coffee. Together with a dedicated local team, they’ve shaped La Josefina into a place where curiosity, care, and craftsmanship come together. What started as a vision has grown into a living project rooted in passion and collaboration.

The farm sits deep in the lush landscape of Cascabel, on the way to the Amazon, within the Cayambe-Coca Natural Reserve. Surrounded by dense jungle, volcanic terrain, and crystal-clear rivers, the environment is both wild and remarkably fertile. Elevations ranging from 1200 to 1800 meters, paired with tropical and damp microclimates, create ideal conditions for growing expressive, high-quality coffee. Every cherry is carefully selected, reflecting the biodiversity and intensity of the region, offering a cup that captures the depth and character of this unique and untouched land.

(Learn more by visiting their website)

The Roast Profile and Roast Approach :

When we first cupped this coffee, its vibrant acidity and layered fruit stood out right away. In profiling, we focused on highlighting the fruity and slightly fermented character of the honey process while shaping that brightness and building a bit more structure and sweetness. After a few test batches and small adjustments, we landed on a profile that keeps the cup lively and expressive while bringing in a round, jammy quality. The result is fruit-forward and clean, with a balanced sweetness that carries through the finish.