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Finca Clara Luz, Ecuador, Natural

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$62.25

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$62.25

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Blackberry jam, red apple and toffee

Weight 200g

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200g

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COFFEE PROFILE

This Natural Sidra filter coffee is laden with fresh fruit and complex sugars. Notes of blackberry jam and red apple are present in each sip, and a sweetness of toffee heightens as it cools. 

TASTES LIKE	Blackberry jam, red apple and toffee
ROAST	Filter

Story

Finca Clara Luz, located in the Huancocolla Valley of Loja, Ecuador, is renowned for producing some of the country’s finest coffee. Managed by the Gonzalez Jimenez family since 1935, the farm has a long history of coffee cultivation, initially focusing on the Typica variety. Nestled within Parque Nacional Yacuri, it benefits from a rich indigenous heritage and a unique ecological environment.

In 2014, Servio Lenin Gonzalez Jimenez, the current owner, introduced new coffee varieties such as Sidra and Geisha, which have enhanced the farm’s reputation for excellence. Situated at 1,720 meters, Clara Luz enjoys a favourable microclimate with organic soils, moderate temperatures, and balanced rainfall. Coffee is grown under native tree shade, which supports biodiversity and improves the coffee’s quality.

Finca Clara Luz has gained international recognition, consistently performing well in competitions like the Cup of Excellence. In 2022, it achieved a record score of 92.65 in the Taza Dorada competition. The farm’s commitment to sustainable practices, including natural and honey processing methods, and its focus on soil health and bioproducts, further elevate its coffee. Clara Luz stands as a symbol of Ecuadorian coffee excellence, contributing to the global recognition of Loja as a premier coffee-producing region. This is our first time purchasing coffee from Servio and his team.

PRODUCER	Servio Gonzalez
REGION	Quilanga, Loja
VARIETAL	Sidra
PROCESS	Natural
ALTITUDE	1650-1720 masl

Origin

Quilanga, Loja, Ecuador

Quilanga, a small canton in Ecuador's Loja Province, is renowned for its coffee cultivation, particularly the Typica and Bourbon varieties grown at high altitudes of 1,500 to 2,000 meters. These conditions are ideal for producing high-quality Arabica coffee, including this Natural Sidra lot. 

The region's unique microclimate, with cool temperatures, high humidity, and nutrient-rich volcanic soil, allows coffee cherries to mature slowly, enhancing their flavour complexity. Traditional farming methods, often organic and shade-grown, support the natural ecosystem and contribute to the health of the coffee plants.

Harvesting typically occurs between May and September, with coffee processed using either the wet or dry method, depending on resources. Quilanga's commitment to quality and traditional practices has boosted its reputation, making its coffee increasingly popular among speciality coffee enthusiasts and enhancing Ecuador’s standing in the global coffee industry.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:30.
Best Freeze Date	7-12 days after roast