Ecuador- La Marquesa

Producer: Ximena León
Farm: La Marquesa
Variety: Gesha   
Processing: Washed Carbonic Macerated
Origin: Vilcabamba, Loja, Ecuador
Altitude: 1,700 masl
Tasting Notes: Apricot, Orange Blossom, Lemon, White Florals
Sourced Through: Gaby Correa
Bag Size: 227g/8oz

About Ximena and La Maquesa: In the heart of Vilcabamba, Ecuador’s famed “Valley of Longevity,” Finca La Marquesa thrives in a landscape known for its pure mountain water, mild climate, and deep connection to the land. At 1,700 meters above sea level on the equator, the farm benefits from long hours of sunlight and rich soils, producing coffees with a natural sweetness and complexity unique to this region.

The farm is led by Ximena León, who, together with her son Hubert Ontaneda, has turned La Marquesa into a place of innovation and care. Its roots run deep through generations, with Ximena’s grandmother, Albertina Toledo, still hand-selecting coffee cherries at 90 years old. Each harvest reflects their dedication, family heritage, and the timeless spirit of Vilcabamba.

(Learn more about Ximena and La Marquesa by visiting their website)

The Roast Profile and Roast Approach :

After checking the moisture content at 11.4% and considering its elevation of 1,700 meters, we knew this coffee could take the heat. We leaned into that during the roast, and it rewarded us with a vibrant and expressive cup. The profile highlights bright notes of apricot and lemon, layered with the sweetness of orange blossom and soft white florals. The result is a lively yet balanced coffee that shines with clarity and elegance.