Huma x Finca Los Ceibos: Origin of the month

In San Pedro, in the province of Loja, lies Finca Los Ceibos, a project that flourishes as an example of the commitment of Loja families to quality coffee farming. Located at 1,500 meters above sea level, it is under the care of Zoila Ordoñez and the processing of Bryan Cevallos, who have successfully combined tradition and modern techniques to obtain specialty coffees with a unique and memorable character.

The cup profile of Los Ceibos is distinguished by its bright fruitiness , with notes of strawberry, lemon peel, and prunes . Its natural process , executed with patience and precision, enhances the complexity of flavors and aromas, offering a vibrant sensory experience with every sip.

This microlot is composed of the Typica Mejorado variety , one of the most renowned in Ecuador. Developed through research conducted in the country, Typica Mejorado combines greater resistance and productivity with exceptional cup performance. Its versatility has positioned it as a variety capable of delivering bright, fruity, and floral sensory profiles.

The traceability of this coffee reflects its essence:

Variety: Improved Typica
Process: Natural
Producer: Zoila Ordoñez
Roast: Medium light (Agtron #80, DTR 12%)
Harvest: Current

We invite you to enjoy our origin of the month, a cup that celebrates the dedication of the producing families and reflects the unique character of Loja coffee farming.

• Ratio: 1:14
• Coffee: 15 g
• Total water: 210 ml
• Water temperature: 92 °C
• Total time: 3:00 min
• V60
• Spill: 1 pre-infusion, 4 pours

1. Bloom (pre-infusion):
2. Pour 45 ml water
3. Bloom time: 30-45 sec
4. First short pour:
   • Up to 70 ml
   • Pour with turbulence to activate fruity flavors.
5. Second spill:
   • Go up to 140 ml
   • Up to 1:20 with moderate agitation
6. Third short pour:
   • Add water up to 180 ml without stirring
   • Up to 2:20 min
7. End of dripping:
   • Complete up to 210 ml, finishing in about 2:50-3:00 min.